We hope everyone had a great July 4th, or a great Friday for our international friends! We sure enjoyed ourselves here with lots of great food and great friends.
As the raspberries start coming on at the farm, and in my backyard!, I’ve started looking for more recipes that call for fresh raspberries. This coffee cake gets an A+ for a double helping of raspberries, as you put a couple of big scoops of raspberry jam in the batter and add fresh raspberries half way through the baking. It’s berry goodness! I use the jam in a jiffy freezer jam that I made as my add in because unlike pectin jams this jam doesn’t break down and get watery when baked as a filling or an addition to batter, and we use Ultra Gel to give it a little extra tenderness and hold onto the moisture for the long haul. Not that this made it that long, since we’re down to just one piece left and I only made it yesterday!!!
So give it a try…and keep an eye out here as we go on the search for the best way to make raspberry pie. Baked, fresh, with cream… We’ll make them all and let you decide.
Raspberry Coffee Cake
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cups granulated sugar
1/2 cup butter, softened
1 tsp vanilla
2 Tablespoons raspberry freezer jam
2 Tablespoons Ultra Gel
3/4 cup buttermilk (sour milk will work as well if you don’t have buttermilk on hand just add 1 Tablespoon vinegar or lemon juice to 3/4 cup milk and let sit for 2-3 minutes)
4-6 ounces fresh raspberries
Preheat oven to 375 degrees. Grease and flour a 9 inch round cake pan.
Combine flour, baking powder, baking soda and salt in a small bowl, set aside.
Beat together sugar and butter until light and fluffy. Add eggs one at a time followed by vanilla, raspberry jam and Ultra Gel.
Alternately add flour mixture and buttermilk to creamed mixture beating until just combined after each addition. Do not over beat. We don’t want to form gluten bonds that would make the dough tough. There will still be some lumps once everything is incorporated and that’s okay. If desired you can add 1 tsp lemon or lime zest for a bit of a citrus kick.
Spoon batter into prepared pan and bake for 20 minutes. Gently layer fresh raspberries onto batter and bake for an additional 30-45 minutes until toothpick inserted into the center comes out clean. Let cool for 10 minutes before removing from pan. Drizzle with cream cheese glaze and serve warm or cool.
Cream Cheese Glaze
4 ounces light cream cheese (not Fat free, you need a little bit of fat to make this hold together)
2 Tablespoons butter, softened
1 Tablespoon Ultra Gel
1/4 tsp kosher salt
1 tsp vanilla
1 pound powdered sugar
milk as needed to thin
In a stand mixer combine cream cheese, butter, Ultra Gel, salt and vanilla until smooth. Add powdered sugar and enough milk to make a thin icing. This makes a fairly large batch, so I tend to make it the thickness for cake frosting, then remove enough for my coffee cake and thin that additionally.