My mother-in-law served this at breakfast for Easter this year and I have been daydreaming about it ever since! It is buttery and moist and oh so good! I made it for breakfst this morning and by the time I got on my computer to post this, it was already half gone. One thing that is great about this recipe is that you don’t necessarily have to use raspberries. You can use blueberries, peaches, strawberries….the sky is the limit!
Raspberry Coffee Cake
- 10 oz. package of frozen raspberries, thawed and undrained
- 1 T. cornstarch
- 2 ¼ c. flour
- ¾ c. sugar
- ¾ c. butter (stick and a half)
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¾ c. buttermilk
- 1 egg
Preheat oven to 350.
For Filling: In a small saucepan, combine raspberries (undrained) with cornstarch. Mix well. Cook and stir until thick and bubbly. Cook one minute longer, then remove from heat and set aside. (entire cook time will be about 4 minutes, keeping the mixture on high.)
Cake: Combine flour and sugar in large mixing bowl. Cut in butter with pastry cutter or fork. Make sure the mixture resembles fine crumbs. Remove ½ c. and set aside. (to use as topping at the end.) To the remainder of the flour mixture, add baking soda and baking powder. Combine buttermilk and egg in a small bowl and then add to mixture. Combine until moistened. Spread 2/3 of the mixture over the bottom of a 9-inch greased cake pan. (you can also use 8×8 square pan, 9×9 pan, and I even made mine in a pie dish!) Spread the raspberry filling on top. Spoon the remiaing batter in small mounds on top of the raspberries. Sprinkle the reserved crumbs on top and bake for 35-45 minutes, or until done. Cool 15 minutes.