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Driscoll's raspberry crumb cakes
Driscoll's Raspberry Crumb Coffee Cake

Description

A scrumptious, moist coffee cake with the addition of bright, sweet raspberries. Butter, cinnamon, and a crunchy topping pair perfectly with the goodness of fresh, natural berries.

This cake is highly adaptable. You can use all-purpose flour, whole wheat flour, or a combination of both. If you’re running low on sour cream just replace it with yogurt or more whole milk.

 

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Crumble Topping Ingredient
  • 1/2 Cup brown sugar
  • 1/4 Cup all-purpose flour
  • 1 Tsp. cinnamon
  • 1/8 Tsp. salt
  • 1 Tsp. vanilla extract
  • 4 Tablespoons unsalted butter, cold and cubed
Cake Ingredients
  • 2 Cups all-purpose flour
  • 2 Teaspoons teaspoons baking powder
  • 1 Tsp. cinnamon
  • 1 Tsp. kosher salt
  • 1/2 Cup whole milk
  • 1/2 Cup sour cream
  • 1/2 Cup (1 stick) unsalted butter, room temperature
  • 3/4 Cup granulated sugar
  • 1 Each egg
  • 1 Tsp. vanilla extract
  • 2 Packages Driscoll’s Raspberries, divided (6 ounces each)
  1. PREHEAT oven to 350 ̊F.
  2. BUTTER an 8-inch by 8-inch baking dish.
  3. LINE dish with parchment paper and ALLOW 2 edges of paper to hang over sides of dish.
  4. PLACE 1/2 cup brown sugar into a medium bowl.
  5. ADD 1/4 cup flour, 1 teaspoon cinnamon, and 1/8 teaspoon salt.
  6. WHISK to combine ingredients.
  7. ADD 1 teaspoon vanilla extract and 4 tablespoons chilled butter.
  8. WORK IN butter using fingers until pea-sized clumps form.
  9. PLACE crumble topping into refrigerator until needed.
  10. PLACE 2 cups flour into a medium bowl.
  11. ADD 2 teaspoons baking powder, 1 teaspoon cinnamon, and 1 teaspoon kosher salt.
  12. WHISK to combine ingredients and SET ASIDE flour mixture.
  13. POUR 1/2 cup milk into a small bowl or large measuring cup.
  14. ADD 1/2 cup sour cream.
  15. MIX until thoroughly combined and SET ASIDE milk mixture.
  16. PLACE 1 stick butter into the bowl of a stand mixture fitted with paddle attachment.
  17. BEAT until butter is completely softened.
  18. ADD 3/4 cup granulated sugar.
  19. BEAT to combine ingredients.
  20. ADD 1 egg and 1 teaspoon vanilla extract.
  21. BEAT to combine ingredients.
  22. SCRAPE down sides of bowl with a rubber spatula and BEAT again to combine ingredients.
  23. ADD one-third of flour mixture.
  24. BEAT just until combined. Do not over mix.
  25. ADD one-half of milk mixture.
  26. BEAT just until combined. Do not over mix.
  27. ADD one-half of remaining flour mixture.
  28. BEAT just until combined. Do not over mix.
  29. ADD remaining milk mixture.
  30. BEAT just until combined. Do not over mix.
  31. ADD remaining flour mixture.
  32. BEAT just until combined. Do not over mix.
  33. FOLD IN 1 package raspberries gently. Do not over mix.
  34. DOLLOP batter into prepared baking dish.
  35. SMOOTH top of batter with a rubber spatula.
  36. SPRINKLE crumble topping over batter.
  37. DROP half of remaining raspberries over crumble topping.
  38. BAKE 45 – 50 minutes or until a toothpick or cake tester inserted in center comes out clean.
  39. ALLOW to cool 5 minutes in baking dish.
  40. LIFT cake from baking dish using parchment paper edges.
  41. TRANSFER to a wire rack to COOL an additional 5-10 minutes or just until safe to cut.
  42. CUT coffee cake into eight servings and GARNISH with remaining raspberries.
  43. SERVE Raspberry Crumb Coffee Cake warm or room temperature.