Raspberry Coffee Cake

This recipe comes from "Best of the Best from Indiana"  cookbook.  My in laws were in Indianapolis for the International Barbershop Convention years ago and got the book for me.  This recipe is always a favorite, it is quick & easy.  It can also easily be switched up with different fruit jams or different nuts.  "Best of the Best from Indiana" and "Christmas Thyme At Oak Hill Farm"  sited as the book they got the recipe from are both available on Amazon.



Raspberry Coffee Cake

Ingredients:

2 1/2 C flour
1 C sugar--divided
3/4 C  cold butter
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 c sour cream (I use plain greek yogurt)
1 tsp almond extract
2 eggs
1 8oz pkg cream cheese (mascarpone works well also if you prefer)
1/2 C best quality raspberry preserves
1/2 C sliced almonds

Directions:

Preheat oven to 350°, grease & flour 9-10inch spring form pan.

In large bowl mix flour & 3/4 C of sugar.  Chop cold butter into small pieces and cut into flour sugar mixture till crumbly.  Set aside about 1 cup of this mixture (you will use this at the end for topping).  To remaining mixture add baking powder, baking soda salt, sour cream, almond extract, 1 egg and blend well, batter will be stiff and sticky.  Spread batter over bottom and up sides of pan it should be about a 1/4 inch thick.  (I used a tart pan so with the shorter sides I put some extra batter into a small baking dish and made a mini one with the extra)

In another  bowl mix cream cheese, 1 egg and the reserved 1/4 c sugar mix well.  (This can be done that in food processor) Pour this over batter.

Carefully spread preserves over cream cheese mixture.  (I use a whole jar so it is more like a cup of jam just make sure it is a thicker jam)

Mix rest of flour mixture with nuts and sprinkle over top.  Bake for approx 45 min.  Cool 15 min before removing sides of pan, When completely cooled slide off bottom of pan onto serving dish, loosen with knife if necessary.  Cake will be browned and cream cheese will be set when done, watch closely at end to not over cook it.  This cake freezes well if you want to make it ahead.

**I have used all different jam flavors and citrus curds for this recipe, I have used walnuts & pecans in place of the almonds.  All the combinations have turned out great.

my  favorite raspberry preserves

I used tart pan so small dish in photo is the extra. 

Blueberry Coffee Cake

Nick & Mallory

We traveled down to DC to celebrate an early birthday with Mallory.  We enjoyed dinner at "Ripple" in Cleveland Heights, a visit with Nick, Mallory, their new puppy Darcy and a Blueberry Coffee Cake for birthday cake. This cake has a nice flavor and could be made with whatever berry is in season, a very moist, light cake.

Darcy

Blueberry (Birthday) Coffee Cake

Ingredients:

2 sticks butter, softened

2 c sugar

4 eggs (med-large)

juice & zest of one lemon

2 1/2 c flour

1/2 tsp baking soda

1/2 tsp salt

8 oz plain greek yogurt (I used one 6 oz pkg)

fresh blueberries (or berry of your choice)

1 c powdered sugar

2-3 T lemon juice

Directions:

Preheat oven to 375°, grease & flour tube or bundt pan.  Mix flour, soda, salt & lemon zest.

In mixer bowl cream butter & sugar, add eggs one at a time then add lemon juice.  Add flour and yogurt mix till just blended (don't over mix).  Toss the berries with a little sugar or flour to keep their color from running into the cake then fold them into batter.

Pour batter into prepared pan, reduce oven temp to 325° and bake for about 1 hour check  for toothpick to come out clean.  Remove from oven and allow to cool about 20 min before removing from pan.  When cool mix 1 c powdered sugar with lemon juice to desired consistency drizzle over cake.

Pumpkin Coffee Cake

Pinterest is at it again, this recipe received a lot of "pins" on pinterest so when it was requested for Thanksgiving weekend I thought I better try it out ahead of time.  It is going to make it to the Thanksgiving weekend menu list--- so good.  I found it blogged here:
http://notsohumblepie.blogspot.com/2010/02/pumpkin-coffee-cake-giveaway.html and was credited to the cookbook "Make Ahead Meals for Busy Moms" by Jane Dorian.  I have to say the browned butter added great flavor to the cake.  Love this old tube pan that belonged to my husbands grandmother, I have round also but the square shape is more unique.

Pumpkin Coffee Cake

Ingredients:
1/2 c butter, softened
1 1/2 c sugar
15 oz. can pumpkin
3 large eggs
2 1/2 c flour
2tsp baking powder
1 T cinnamon
1 1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 tsp salt

Directions:
Preheat oven to 350°.  Spray inside of tube pan with nonstick spray set aside.  In a large mixing bowl beat the butter and sugar till blended.  Add pumpkin, eggs and mix thoroughly.  Combine dry ingredients & blend, then mix dry to wet ingredients blend on medium speed.  Pour batter into prepared pan.

Streusel Topping

Ingredients:
1/4 c flour
1/4 c sugar
1/4 c brown sugar
1/2 tsp cinnamon
2 T butter melted
1/3 c walnuts chopped

Directions:
Combine all ingredients in small bowl and spread over top of cake.

Bake for 50-55 min till toothpick comes out clean.  Cool cake for about 15 min then slide knife around edges to remove, flip onto plate and then back onto another plate so that it is crumb topping up.

Brown Butter Icing

Ingredients:
1 1/2 T  butter
1 1/2 c powdered sugar
whole milk

Directions:
Heat butter in saucepan till it just begins to get golden brown, stir into sugar and add milk to desired consistency.

Blueberry Butter Cake

  "The Black Dog Summer on the Vineyard Cook Book" has been around my kitchen for years, the copyright says 2000 so I am guessing I must have gotten it soon after.  "The Black Dog Cafe" is on Martha's Vineyard and having never been there I am sure my husband picked it up because we had a wonderful black lab named Daphne.  I am sure everyone thinks whatever breed of dog they have that its the best but if you have ever owned a lab you know they really are the best.  You are forever drawn to them & whenever you see one you can never resist going over to them.  This cookbook is filled with stories, quotes, great pictures of the crew, cooking tips and really reads like a book.  I often read cookbooks as though they were a book and this one is a favorite.  The recipes are great and even though we haven't been there it is on my to do list.  I am not a big fan of crowds so will be doing that trip in the off season but will definitely be eating at "The Black Dog" when we get there.  Visiting their site for this blog I see they have a 40th anniversary cookbook out........I'm thinking that I just might need to purchase that.  This cookbook is filled with post it tabs for recipes I refer to often so can only imagine the new book will also.
I wanted to try this coffee cake while the blueberries were in abundance, it hit the spot.

Blueberry Butter Cake


Ingredients:

Cake:
2 3/4 c flour
1 c sugar
1 T baking powder
1/2 tsp baking soda
1/2 tsp salt
3 eggs
1 c buttermilk
1 c melted butter
1 T vanilla
3 c fresh blueberries

Topping:

1/2 c sugar
1/4 c flour
1/4 c cold butter cut into bits
1/2 T cinnamon

1.  Preheat oven to 350°, butter and flour 9 x 13 pan.
2.  Sift the dry ingredients together.
3.  In a large bowl mix all wet ingredients except blueberries.
4. Mix dry and wet ingredients together until just blended.
5.  Spread batter into prepared pan, top with blueberries.
6.  In a small bowl blend topping ingredients, sprinkle over blueberries.
7.  Bake for 50 min.

I added walnuts to mine. Enjoy with a good cup of coffee or tea!

I needed more blueberries, didn't have quite 3 cups.

bake at 350°

Our Daphne <3!