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Raspberry Coffee Cake

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin

Bayfield Wisconsin is known for its orchards and wonderful fruits, including its raspberries. The growing season is short in Northern Wisconsin so when summer arrives, we pack in as much fresh local fruit as possible, and raspberries are no exception. We love the raspberries from North Wind Organic Farm. We buy flats and flats of them so we have plenty to served to our guests in season and freeze the rest to be enjoyed year round. 

Taste of Home has a wonderful Raspberry Coffee Cake recipe that we have incorporated into our breakfast line up. It works well with fresh or frozen raspberries allowing us to serve this mouth-watering coffee cake anytime of the year. We tend to use a little less sugar than most recipes call for, especially when using fresh local fruits as we like the fruit to shine. We have modified this recipe accordingly and have added our own cream cheese drizzle which we think plays well with the raspberries. We hope you think so too. Enjoy!

Cook Time: 45 Minutes
Total Time: 50 Minutes
Servings: 16

Ingredients:

  • FILLING:
  • 3 ½ cup unsweetened raspberries (fresh or frozen)
  • 1 cup water (3/4 cup if using frozen raspberries)
  • 2 TBLSP lemon juice
  • 3/4 to 1 cup sugar
  • 1/3 cup cornstarch
  • TOPPING:
  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup butter, melted
  • ½ cup chopped pecans (or rolled oats)
  • BATTER:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup cold butter, cubed
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • GLAZE:
  • 3 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 TBLSP heavy cream
  • ½ tsp vanilla extract

Instructions:

  1. In saucepan (at least 3 quart), cook raspberries and water over medium heat until it starts to boil, then stir in lemon juice. Mix sugar and cornstarch together, then add to fruit mixture. Bring to a boil and stir until thickened (about 3-4 minutes). Let cool.

  2. Combine all topping ingredients together in small bowl and set aside.

  3. Preheat oven to 350° and grease or spray a 13” x 9” pan. In a large bowl, whisk together flour, sugar, baking powder, and baking soda. Cut in cubed butter until it resembles coarse crumbs, with no pieces larger than a pea (I use a pastry blender).

  4. In separate bowl, whisk together eggs, sour cream and vanilla until smooth. Make sure all ingredients are cold. Add egg mixture to flour mixture and gently stir until combined. The batter will be very thick and sticky, but it should all come together. If it does not, add buttermilk 1 tablespoon at a time until it comes together.

  5. Spread about two-thirds of the batter in the prepared pan. Spread cooled raspberry filling over batter (it will seem like a lot of fruit, but use it all). Top filling with remaining batter, then sprinkle top with topping.

  6. Bake 40-45 minutes (until it is golden brown on top). Test by slightly touching the center. It should be fairly solid to touch. If giggly (yes that is an official baking term), continue baking.

  7. Using a hand mixer, combine the glaze ingredients until smooth. Drizzle over cooled cake or individual pieces. Enjoy!

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