Black Raspberry Coffee Cake

Name: Black Raspberry Coffee Cake
Total time: PT0D0H0M
Yield: makes 1 8" cake
Ingredients: 1 ⁄ 2 cup packed light brown sugar; 2 tbsp. flour; 1 tbsp. butter; 1 ⁄ 2 oz. semisweet chocolate, finely chopped; 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

Serves
makes 1 8" cake

MARY ELLEN BARTLEY

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

Ingredients

For the Topping

¹⁄₂ cup packed 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

ADVERTISEMENTAD

Instructions

Step 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.

Step 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.

Step 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.