The Last of the Summer Fruit

Its finally cooling down in Houston and what a relief that is, long gone are the days of 105 degree heat with 110% humidity that makes it feel like you’re actually at 120. I am a huge baseball fan and an Astros fan at that GO ‘STROS! and since we have been eliminated from the post season I needed something to brighten up my day so I decided to bid farewell to scorching days of summer and make my little baseball heart happy with food so I made this beautiful lemony raspberry coffee cake. This was not my first time making it and I feel like it gets better every time, especially since the amount of raspberries varies according to who is in the kitchen with me at the time that I’m making it, usually its my sister “Alfredo” and she always asks for more raspberries. The original recipe comes from Better Homes and Gardens but I found mine on a buzzfeed post take from http://tidymom.net/2015/lemon-raspberry-coffee-cake/. Insert joke about Inception here :). If you need something delicious and simply pretty to make I think you will enjoy this recipe.

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***Side note I knocked my pan off the counter with half my batter in it but luckily it landed flat side down and was able to rescue this delicious treat.

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The rescued batter 🙂

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Lemon-Raspberry Coffee Cake

Brighten your morning with this tart coffee cake bursting with sweet raspberries.

yield: 10 SERVINGS

prep time: 15 MINUTES

cook time: 45 MINUTES

total time: 1 HOUR

Ingredients:

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups granulated sugar
1/2 cup butter, softened
2 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 ounces cream cheese, softened
1-2 teaspoon finely shredded lemon peel
1 cup fresh or frozen raspberries (According to Alfredo I can never put enough raspberries so I take their measurement as more of a suggestion)
Powdered sugar and fresh raspberries (optional for garnish)

Directions:

Preheat oven to 375 degrees F. Lightly grease the bottom of a 9 inch round cake pan and line bottom of pan with parchment. Grease and lightly flour pan; set aside.

Combine flour, baking powder, baking soda, and salt in a medium bowl, and set aside.

Using an electric mixer,  beat 1 cup of the granulated sugar and butter on medium to high until combined. Add 1 egg and vanilla. Beat on low to medium for 1 minute. Alternately add flour mixture and buttermilk to sugar mixture, beating just until combined after each addition; set aside.

For cheesecake filling, in a small mixing bowl beat cream cheese and remaining 1/4 cup granulated sugar with electric mixer on medium to high until combined. Add lemon peel and remaining egg; beat until combined.

Spoon half the cake batter into the prepared pan, spreading to edges. Pour filling over batter, spreading to edges. Dollop remaining batter on filling, carefully spreading to edges of pan.

Bake for 20 minutes or until puffed. Gently press raspberries into cake. Bake 25 to 30 minutes more or until a toothpick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Loosen edges of cake from pan; remove from pan. Serve warm, sprinkled with powdered sugar and topped with additional raspberries.

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-S

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