Friday, August 12, 2016

Raspberry Coffeecake with Crumble Topping

Good morning! How was your weekend? The weather was spectacular here, sunny, not too humid and a slight breeze. Between the weather and the furious pinning of Fall baking, and ideas on Pinterest and the pumpkins, yes pumpkins are the grocery store it is beginning to feel a lot like Fall though. As I have said the last few weeks, I don't know if I am ready for Fall yet, are you? 

I was at the grocery store this weekend and there was a plethora of raspberries among other things so I decided to use my stand-by recipe for coffeecake and make a Raspberry Coffeecake with Crumb Topping for Sunday morning breakfast.  I have made this with  mixed berries, cranberries, peaches and basically anything I have in the house and it is fabulous each and every time. If you have not tried it yet put in on your list, it would be great for the holidays!

Raspberry Coffeecake with Crumble Topping
3 Eggs
1 1/2 Cups sugar
1 1/2 Sticks unsalted butter, at room temperature
1 Tablespoon vanilla extract
1 1/2 Cups sour cream
2 1/2 Cups all purpose flour
2 Teaspoons baking powder
1/4 Teaspoon baking soda 
1 Teaspoon salt

2 cups raspberries, plus more if you want to garnish

Crumb Topping:
1/2 Cup light brown sugar
1 1/2 Cups all purpose flour
1 Stick unsalted butter, melted
1/4 Teaspoon salt

Preheat oven to 350. Prepare an 8" spring form pan with cooking spray, or butter and flour. Line the bottom with a piece of parchment paper. 

To make the crumb topping, combine the sugar, flour and salt in a small bowl.  Stir in the melted butter and mix until it resembles small crumbs. 

To make the cake, cream the butter and sugar together using  a stand mixer fitted with a paddle attachment.  Then beat in the eggs on at a time. Add the almond extract and sour cream and continue mixing until just combined.  In a separate bowl, combine the flour, baking soda, baking powder and salt. set aside. Stir the flour mixture into the wet batter and mix.  
 Place the cranberries to a small bowl and add a tablespoon of the flour mixture.  Toss the berries in the flour to help prevent them from sinking to the bottom of the cake. 
 Add the mixed berries to the bowl and stir just until combined.

Place the crumb topping evenly over the batter and bake  for approximately 50 - 60 minutes or until a tooth pick comes out clean.  Allow to cool completely before removing from the pan.  Dust the top with powdered sugar and sugared berries if you like. 

Have a great week!

Linking to:
Savvy Southern Style


  1. What a pretty cake! I think this is a nice recipe to keep one foot still in the summer season (with the raspberries) and another foot on the path toward fall. I have TWO weeks left of summer vacation and I'm going to take all I can out of it before the reality of returning to school hits! Enjoy your week my dear!

  2. Oh please.... -grin- No lovely photos of "scrumptious" items. I really, really, really should face this week, on twigs and berries!

    Did you ever hear that saying? We use it a lot around here. Eating twigs and berries is the go-to solution for having "over-done." -smile-

    Yes, lovely weekend! Still a bit too much heat, but August is bringing common sense to the weather, me-thinks.

    Weather-wise, I'm ready for Autumn. But then, I never want to rush any season. Soooooooo... Guess I'll hold off on pumpkins, for a while.

  3. The cake looks delicious.

    Some stores are already stocking Hallowe'en stuff,and I've even seen the greeting card shops are stocking Christmas stuff!

  4. Elizabeth... I am sitting here in the kitchen drooling over your raspberry coffee cake and eating a boring salad. Life is not fair. Have a great week.

  5. You are dangerous...glad you are far away!! Looks scrumptious.

  6. One thing I miss about the U.S. is coffee cake. I will bookmark this recipe to try out as soon as it gets cooler. No cooking here these days. We eat only cold foods or foods cooked on the grill outside. Which actually is fun for the time being.

  7. One of the things I miss about the U.S. is coffee cake. I will bookmark this to make when it isn't so hot. No cooking here these days. We eat cold food or what's grilled outside. It's actually fun, for the time being.

  8. It's really late, and now I'm wanting a midnight snack! Looks delicious!


Thank you for coming to visit Pine Cones and Acorns. Your comments are greatly appreciated. Although I try to come to visit every blog that comments sometimes I just do not get the chance, but I do try to comment here.