Monday, March 20, 2017

Raspberry Swirl Coffee Cake

It's no secret, I love to bake. The other day at our church small group, one of the ladies brought the most delicious raspberry swirl, crumb topping, coffee cake from this cute market down the street and I was instantly inspired to try to copy it. Honestly, I have nothing against store-bought baked goods, I just have a serious obsession with whipping up something sweet. I have baked plenty of coffee cakes in my day so I mashed together a bunch of recipes that I have used before and this is what I came up with. It isn't quite a copy cat of the other coffee cake but I was really happy with it and so were my taste buds. I hope you enjoy my little experiment!


1 cup oil
2 eggs
1 tsp vanilla
1 cup milk
1 cup sugar
2 1/2 cup flour
1/2 cup cornstarch
3/4 tsp salt
1 tablespoon baking powder

Raspberry Sauce
6 ounces raspberries
2 Tbsp sugar

1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup butter
1 1/2 cup flour
1/4 cup cornstarch


For the cake

1. Using a stand mixer, mix oil, eggs, vanilla and milk until fully integrated.
2. In a separate bowl, whisk together the flour, cornstarch, salt and baking powder.
3. Mix the dry ingredients into the wet ingredients just until incorporated. Do not over mix.

4. Pour batter into a greased 9x13 baking dish and set aside.

For the raspberry sauce

1. Combine the sugar and raspberries in a small saucepan.
2. Mash the raspberries well with the back of a spoon or potato masher.
3. Heat over medium low heat until boiling and slightly reduced.

4. Transfer sauce to a strainer over a bowl and push the sauce through the strainer with a spoon in order to separate the sauce from the raspberry seeds. You may need to scrape the other side of the strainer as it may be rather thick at some points.

5. Drizzle about half of the sauce over the prepared batter and swirl with a knife. Set aside.

For the crumbs

1. Combine all ingredients in a bowl and mix well. You may need to use clean hands to get it fully mixed. It should have a very dry dough consistency. If the dough does not stick together you may need to add a tablespoon or two of milk so that it barely holds a shape when molded.
2. Take a handful of dough and form it into a small log of sorts. Break dime to penny sized chunks off of the log and place them on the prepared batter. Repeat this step until the top is full of crumbs and use the remaining bits of crumb to fill in any spaces on the top.

Final assembly

1. Finish the top of the crumb topping off by drizzling the rest of the raspberry sauce all over.

2. Bake at 350 degrees for 30-32 minutes.
3. Let rest for 10 minutes and enjoy with a nice warm cappuccino.


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