Whisked Raspberry Coffee Cake

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Whisked Raspberry Coffee Cake
NS
Nicole Schafer

Servings:
12
Prep time:
00:15
Cook time:
01:15
1 Rating
5

Indulge in this delicious, swirly, delectable cake with a warm cup of your best coffee or tea and some good company.

Ingredients

  • 2 1/3 cups Whisked Cake and Pastry Flour Blend
  • ¾ cup organic cane sugar
  • ¾ cup unsalted cold butter (coconut oil or vegan margarine for dairy-free)
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ¾ cup sour milk (coconut milk for dairy-free)
  • 1 tsp vanilla extract
  • 1 ½ cups raspberry puree
  • ½ cup unsweetened coconut flakes
  • Raspberry Puree
    2 cups fresh or frozen raspberries
    ¼ cup organic cane sugar
    2 tsp tapioca
    4 tsp water

Instructions

  1. Preheat oven to 350F. Grease a 9” springform pan.
  2. Raspberry Puree: Combine raspberries and sugar in a small saucepan. Cook on medium heat until raspberries come to a boil. In a separate bowl mix the tapioca with cold water until smooth and add to the raspberries in the sauce pan. Continue to boil for 1 minute on low heat. Strain and set aside to cool completely before using.
  3. Cut the cold butter into 1" cubes, In the bowl of the food processor combine the cubed butter, flour and sugar. Pulse until the mixture is crumbly. Set aside ¾ cup for the topping.
  4. Add the baking powder, baking soda, salt to the mixture in the processor. Pulse again to combine.
  5. To Sour Milk: To make 1 cup (250 mL) sour milk for baking, use 1 tbsp (15 mL) vinegar or lemon juice and enough milk to equal 1 cup (250 mL). Stir and let stand for 5 minutes before using.
  6. Beat the egg, sour milk, and vanilla extract together in a separate bowl.
  7. With the food processor running, add the wet ingredients through the feed tub and process until just combined, about 15 – 20 seconds on medium.
  8. Spread 2/3 cup of the batter over the bottom of the greased spring form pan and 1/3 way up the sides of the pan.
  9. Spoon cooled raspberry puree into the cake. Top with remaining batter. Combine the coconut and the reserved crumbs. Sprinkle on top of cake.
  10. Bake for 60 to 75 minutes or until toothpick inserted in the center comes out clean. Cool cake completely before removing from pan. Serve at room temperature. Note: This cake freezes well.
  11. Make it dairy free: Substitute sour milk with dairy free milk and substitute butter with dairy free or vegan margarine.