Are you a breakfast eater? I’m sure I’ve mentioned it before, but I’m what you might call a non-traditional breakfaster. I eat breakfast every day without fail, but usually what I eat isn’t what most people would consider breakfast food. I often eat leftovers from the night before, or make a quick sandwich, or… well, I’ve even been known to eat cold pizza right out of the fridge. It’s a combination of factors… I really like savory things for breakfast more than sweet, and I’m usually too tired (and in too much of a hurry) to make much of anything in the morning. I make frozen waffles, toast, or cereal for the girls (lest you worry I am converting them to my strange breakfasting habits) but I’m usually just trying to grab what I can as I’m heading out of the house to work.
So what does that have to do with today’s post? Well, on the days I don’t work, I actually make an effort to make real breakfast foods, and my family loves it! I made this delicious raspberry coffee cake few weeks ago, and the whole family loved it. It’s super simple and straightforward to make, and has a delicious buttery crumb. The fresh raspberries in the filling made it extra special and tasty. I can’t wait to try it again with some other varieties of fruit. Yum!
Fresh Raspberry Coffee Cake
for the filing:
2 cups fresh raspberries
1/4 cup water
1/4 cup sugar
2 tablespoons corn starch
for the cake:
1 1/2 cups flour
3/4 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
4 tablespoons butter, cut into small pieces
1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
1 teaspoon vanilla
for the topping:
1/4 cup flour
1/4 cup sugar
2 tablespoons butter, cut into small pieces
Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling, whisk together the water, sugar, and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes, or until thickened. Set aside.
To make the cake, in a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg, buttermilk, and vanilla, and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter, then drop remaining batter by spoonfuls over the raspberry filling.
To make the crumb topping, mix together the flour and sugar, then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.
adapted from Heather Homemade