Mar 14, 2002

Black Raspberry Coffee Cake

Photo: Mary Ellen Bartley

MAKES 1 8'' CAKE

This recipe originally called for red raspberries and came from a Cuisinart magazine published in 1979.

FOR THE TOPPING:
1/2 packed cup light brown sugar
2 tbsp. flour
1 tbsp. butter
1/2 oz. semisweet chocolate, finely chopped

FOR THE CAKE:
1 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup buttermilk
1 egg, lightly beaten
1/2 tsp. vanilla extract
1/3 cup butter, melted and cooled
1 1/4 cups fresh black (or red)
raspberries

1. For the topping, in a bowl, combine brown sugar, flour, and butter. Using your hands, mix thoroughly, then add chocolate. Mix well with a wooden spoon and set aside.

2. For the cake, preheat oven to 375°. Sift flour, sugar, baking powder, baking soda, and salt together into a medium bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon.

3. Pour batter into a lightly greased 8'' round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, 40–45 minutes. Serve warm.