Raspberry Coffee Cake
So far, spring has been unseasonably wet. I'm not talking cute little rain showers either - I'm talking pretty much rain straight for a week at a time that results in localized flood warnings. Fun, right?
To try and brighten things up, I decided to try and bring the outside in, with this:
Raspberry Coffee Cake
For the filling:
1 cup raspberries
3 Tbs brown sugar
For the dough:
1 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 c. sour cream
3 Tbs butter, melted
1 tsp. vanilla extract
For the icing:
1/4 c. confectioners sugar
1 1/2 tsp. milk
1/4 teaspoon vanilla extract
Preheat oven to 350°F. Grease an 8" square baking pan and set aside.
In a small bowl, combine raspberries and brown sugar; set aside.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Stir in egg, sour cream, butter and vanilla. Mix just until combined and moistened.
Spread batter into baking pan, reserving about 2/3 cup (I found it was easier to spread using just the very edge of a fork). Top with raspberries. Spoon remaining batter over raspberries.
Bake for 25 minutes, until raspberries are set and top is lightly browned. Let cool for 10 minutes. Combine icing ingredients and drizzle over coffee cake. Serve warm. Store leftovers in an airtight container.
This got gobbled up so quickly I was only able to take a couple of photos. I had some for breakfast with my morning coffee and it was definitely the right way to start the day. To see more, head on over to Elfie's Edibles!
To try and brighten things up, I decided to try and bring the outside in, with this:
Raspberry Coffee Cake
For the filling:
1 cup raspberries
3 Tbs brown sugar
For the dough:
1 c. flour
1/2 c. sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1 egg
1/2 c. sour cream
3 Tbs butter, melted
1 tsp. vanilla extract
For the icing:
1/4 c. confectioners sugar
1 1/2 tsp. milk
1/4 teaspoon vanilla extract
Preheat oven to 350°F. Grease an 8" square baking pan and set aside.
In a small bowl, combine raspberries and brown sugar; set aside.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Stir in egg, sour cream, butter and vanilla. Mix just until combined and moistened.
Spread batter into baking pan, reserving about 2/3 cup (I found it was easier to spread using just the very edge of a fork). Top with raspberries. Spoon remaining batter over raspberries.
Bake for 25 minutes, until raspberries are set and top is lightly browned. Let cool for 10 minutes. Combine icing ingredients and drizzle over coffee cake. Serve warm. Store leftovers in an airtight container.
This got gobbled up so quickly I was only able to take a couple of photos. I had some for breakfast with my morning coffee and it was definitely the right way to start the day. To see more, head on over to Elfie's Edibles!