Flourless Almond Cake

Flourless Almond CakeThis is my third gluten-free recipe in a row. As far as my inspiration goes, when it rains, it pours.Flourless Almond CakeYou might think that since I kept it for last, it’s subpar in some way. Quite the opposite—Flourless Almond Cake is really something special. It’s one of those recipes you’ll want to have in your repertoire not only because it’s grain-free and relatively quick and simple, but because it can adapt to any occasion. It’s as perfect for a dinner party as it is for a cookout or taking to a friend who needs a pick-me-up. The holidays are still a while away, but I can imagine this cake being a welcome addition to any dessert spread.
Flourless Almond CakeBut it’s barely August and I’m getting ahead of myself. Let me show you how this cake comes together.Flourless Almond CakeIt starts by measuring out some blanched almond flour. I measure using the spoon & level method, as I do with all my dry ingredients. It’s just what it sounds like—spoon the almond flour into the measuring cup until it heaps over the top, then level it with the flat edge of a table knife.Flourless Almond CakeFlourless Almond Cake This may sound tedious if you’ve never done it before, but it only takes a few seconds longer than other common volume-based measuring techniques. While it’s appealing to scoop ingredients with a measuring cup directly, it may cause your final product to be too dense.Flourless Almond CakePut your almond flour in a large mixing bowl and mix in some light brown sugar, salt, and touches of cinnamon and nutmeg. Next come four egg yolks, vanilla and almond extracts, and a little butter. You may certainly just use plain melted butter here, but I like to use brown butter for the extra toasty flavor it imparts.Flourless Almond CakeNext up, wash and dry your mixer attachment and whip four egg whites to stiff peaks. Don’t skip the wash/dry step or your egg whites won’t whip, and you’ll be cursing my name while you separate four more eggs. I tried bypassing this step and using the egg whites as-is, and the result was a dense, flat cake. No, thanks.Flourless Almond CakeFlourless Almond CakeStir 1/3 of the whipped egg whites into the almond mixture before gently folding in the rest.Flourless Almond CakePour the batter into a prepared pan, scatter sliced almonds over the top, and bake until the center is firm.Flourless Almond CakeFlourless Almond CakeTurn the cake out onto a serving platter and let it cool completely. Slice it up and serve it any way you see fit.Flourless Almond CakeLike Pineapple Upside-Down Cake, this cake toes the line between celebration cake and everyday cake, and it does it with style. The soft, sweet cake and elegant sliced almond top are party-ready on their own or with a dusting of confectioner’s sugar. Or you could add a scoop of vanilla ice cream and drizzle caramel over the top. As you can see, I am partial to a little whipped cream and a side of seasonal fruit.Flourless Almond CakeNo matter which suggestion you go with, this simple little cake is sure to be a winner.Flourless Almond Cake

Flourless Almond Cake
makes one 8-inch round cake

1/4 cup (1/2 stick) unsalted butter, cut into 4 pieces
4 large eggs, room temperature
1 1/2 cups blanched almond flour (measured by spoon & level)
1/2 cup light brown sugar, packed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon fine sea salt
2 teaspoons pure vanilla extract
1/8 teaspoon pure almond extract
1/2 cup raw sliced almonds

For Serving:
whipped cream
seasonal fruit

Preheat oven to 350F. Grease an 8-inch round pan. Line the bottom with parchment and grease again. Set aside.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 3-6 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately transfer the brown butter into a small bowl. Set aside.

Separate egg yolks from whites. Set whites aside.

Combine almond flour, light brown sugar, cinnamon, nutmeg, and salt in a large mixing bowl. Use an electric mixer on low speed to mix the ingredients together—this will take all of 15 seconds. Add egg yolks, brown butter, vanilla and almond extracts and mix until combined. It will be very thick, almost like cookie dough.

Wash and dry mixer attachments, along with a medium mixing bowl. I also like to wipe down the equipment with vinegar, just to ensure that everything is completely clean before I add the egg whites. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Transfer egg whites to the very clean, dry medium mixing bowl. Use the very clean, dry electric mixer to whip them until stiff peaks form, about 2-3 minutes.

Stir 1/3 of the whipped egg whites into the almond mixture. Gently fold half the remaining egg whites into the mixture, followed by the other half.

Transfer batter to prepared pan. Scatter sliced almonds over the top. Bake for 21-23 minutes, or until firm in the center.

Let cool in the pan for 10 minutes before running a thin, flexible knife around the edge of the cake. Invert cake onto a clean plate. Remove parchment. Revert onto a serving plate or cakestand. Let cool completely before slicing. Serve with whipped cream and fresh fruit, if desired.

Leftover cake will keep covered at room temperature for up to two days or in the refrigerator for up to five.Flourless Almond Cake

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Let’s Make a Wedding Cake, Vol. 3: I Made a Wedding Cake

For Let’s Make a Wedding Cake, Vol. 1, click here. For Vol. 2, click here.

I made a wedding cake, you guys!Let’s Make a Wedding Cake, Vol. 3I sort of expected to have a little cake assembly drama to tell you about, but the truth is that it basically went off without a hitch.Let’s Make a Wedding Cake, Vol. 3When last we spoke, I painstakingly laid out my wedding weekend plan…and then I promptly changed it. After making the fillings on Friday morning, I started fearing that if I filled the cakes that night, the mocha and caramel puddings would soak into the layers too much by Sunday, leaving everything sort of…mushy. Gross.Let’s Make a Wedding Cake, Vol. 3Instead, I chose to get up early on Saturday morning to torte, fill, and level the tiers. As you might have expected, the 14-inch base took the longest, clocking in at 1:40. The 10-inch center and 6-inch topper took 90 minutes combined. Each tier ended up being 3 1/2-inches tall.

Large pieces of thin cake are difficult to stack perfectly so, in addition to torteing the layers and leveling for height, I trimmed the sides a bit all the way around. I wrapped the tiers in plastic and put them in the refrigerator for about three hours while I popped over to the rehearsal luncheon in TriBeCa.Let’s Make a Wedding Cake, Vol. 3When I returned home, I made a triple batch of Swiss Meringue Buttercream. I used a dozen egg whites (leftover from the fillings), which I had stored overnight in a very clean, dry mason jar. It was crazy humid here on Saturday so I had to give the frosting a few 15 minute chills to keep it workable. Crumb-coating, frosting, and doweling took about two hours, although I probably could have done it faster if I hadn’t been so tired from getting up so early. I refrigerated all the tiers uncovered overnight.Let’s Make a Wedding Cake, Vol. 3On Sunday morning, I made a double batch (8 egg whites) of Swiss Meringue Buttercream. I divided it among four piping bags and refrigerated them while I went to have my hair done. #bridesmaidlife Let’s Make a Wedding Cake, Vol. 3I got home about an hour before the cake and I were scheduled to be picked up and taken to the venue. I scurried around my apartment, grabbing anything that seemed like it might be important. Think icing spatulas of every conceivable variety, loads of ziplock bags, scissors, tape, three piping bags fitted with couplers and star tips, extra cake dowels, a weight-bearing central dowel, a permanent marker for marking those extra dowels, a box of food safety gloves, and a dozen damp paper towels. And insulated cooler bags. And wax paper. And aprons.Let’s Make a Wedding Cake, Vol. 3Also, a bridesmaid’s dress, four-inch heels (because I was too busy worrying about cake to get my dress tailored), makeup, deodorant, jewelry, and my trusty friend, VJ.Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3We loaded all the tiers into the back of my friend, David’s Volvo station wagon and set off for the Central Park Boathouse.
Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3
Assembling the cake took about an hour. I mostly did it by myself, although VJ did help center the tiers. Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3My favorite part of assembling tiered cakes remains inserting the central dowel. I used a 3/8-inch dowel that I sharpened with a vegetable peeler, and it popped through the cake boards just fine. I couldn’t find much information on how thick the central dowel should be, so this diameter (1.5x the tier dowels) was a guess. I saw the cake lifted and moved three times without incident, so I suppose it was a good guess.
Let’s Make a Wedding Cake, Vol. 3
I was very happy to have my friends around for moral support, especially when the frosting started to separate while I was piping. Instead of panicking, we opened a second bag and used a new piping tip. It turned out that I had just overloaded the first bag—an easy fix. When I felt like crying, they made me laugh instead.Let’s Make a Wedding Cake, Vol. 3
If I could go back and fix one aesthetic thing on this cake, it would be the piping. It was just a little uneven, mostly because I was nervous, but once the flower cascade was placed, nobody noticed. Expectations are the enemy of joy…or something.Let’s Make a Wedding Cake, Vol. 3Once the cake was assembled, I got myself glammed up to be a bridesmaid. The ceremony and reception were beautiful.Let’s Make a Wedding Cake, Vol. 3Let’s Make a Wedding Cake, Vol. 3The cake was sliced at the end of the night and it looked just how I had hoped it would. I love those alternating stripes of filling!Let’s Make a Wedding Cake, Vol. 3I got loads of compliments on this cake. The guests loved the mix of flavors and that this wedding cake was lighter than most—a benefit of using puddings and Swiss Meringue Buttercream instead of all-butter American buttercream.Let’s Make a Wedding Cake, Vol. 3There was also one peanut-allergic teenager who was so happy this cake was peanut-free that he gave me a bear hug and ate two slices! Who knew so many people have peanut butter wedding cakes?!Let’s Make a Wedding Cake, Vol. 3The bride and groom were happy with it too, and that is the most important part. I’ve known Ariella and Bob for several years now and love them both. Ariella, in particular, was a huge support when I began to take baking seriously, so I was really touched that she wanted an E2 cake for her big day. It was such an honor to be asked to participate in their wedding day as both a baker and a bridesmaid.Let’s Make a Wedding Cake, Vol. 3
And now, the question that I’ve been asked multiple times since Sunday: will I ever consider making a wedding cake again?

Absolutely. I don’t think I’ll be putting Sylvia Weinstock out of business anytime soon, but I learned a ton during this process and had a great time baking and assembling my first tiered cake. I am going to need a bit of a breather though—it’s been an intense few weeks and I am exhausted in more ways than one! I’m taking this Friday off so I can enjoy some family time in Austin, but I’ll be back next week with some great new recipes.Let’s Make a Wedding Cake, Vol. 3
Thank you all for your support, encouragement, and excitement for this project! It wouldn’t have been nearly as much fun without you ❤
Let’s Make a Wedding Cake, Vol. 3

Let’s Make a Wedding Cake, Vol. 2: Swiss Meringue Buttercream & the Game Plan

For Let’s Make a Wedding Cake, Vol. 1, click here. For Vol. 3, click here.
Swiss Meringue ButtercreamWedding Day is two days away and things are getting *real* around here. I have not lost my mind yet, but that’s a very big “yet.”

To be fair, this is probably the most prepared I’ve ever been for anything in my life. I’ve read all the homemade wedding cake information out there (especially Deb’s brilliant series) and done as much work ahead as I possibly could.Let’s Make a Wedding Cake, Vol. 2
In case you missed it, the cake will be three round tiers (14-inch base, 10-inch center, 6-inch top), all vanilla, with alternating mocha and caramel fillings and Swiss Meringue Buttercream. Each tier will be filled, frosted, and doweled (!) at my workspace in Brooklyn, and then transported via my friend David’s trusty Volvo station wagon to the Central Park Boathouse on Sunday afternoon. The cake will be assembled on site and finished off with a cascade of fresh flowers. And then I will go put on my ballet pink bridesmaid’s dress and support my friend as she marries the man she loves. Did I mention that I’m a bridesmaid, too?Let’s Make a Wedding Cake, Vol. 2
I baked, wrapped, and froze all the cake layers last week—that’s what I did to celebrate the Fourth of July. All the layers are made with my Vanilla Layer Cake recipe, but instead of baking them at the usual 350F, I went with a lower 300F. This helped keep them flatter—sort of the opposite of how I bake muffins—but also meant that each individual layer took 50 minutes to bake. Each layer was triple-wrapped in plastic and frozen flat.Swiss Meringue Buttercream
For those interested, I used Wilton Decorator Preferred pans that came as a set. Each 14-inch layer took 1.5x of the regular 9-inch cake recipe (10 cups of batter). The 10-inch layers were made with 0.75x the recipe (5 cups of batter), and the 6-inch layers were made with 0.37x the recipe (2.5 cups of batter). There was a lot of math and I’m sure most of it was inaccurate.Let’s Make a Wedding Cake, Vol. 2
Since this is my first-ever tiered cake, I had to learn some new skills, namely how to dowel a cake so that it will be structurally sound and not one big, sad mess. This meant watching many YouTube videos about tiered cake assembly and, of course, doing some practice.Swiss Meringue Buttercream
I made two miniature wedding cakes last weekend, each with a 6-inch base and 4-inch top. The first was hideous from humidity, but it was properly assembled and survived a ten minute walk to a friend’s house without incident. The second was properly doweled and pretty. It’s basically exactly what I hope the real deal will look like but, you know, bigger. A lot bigger.Let’s Make a Wedding Cake, Vol. 2Let’s Make a Wedding Cake, Vol. 2
FYI, my favorite part of doweling a cake is shoving a sharpened dowel through the whole thing. It’s very satisfying to break through the top tier’s cake board.Let’s Make a Wedding Cake, Vol. 2
On Wednesday, I picked up last second supplies—extra dowels, cake rounds, boxes, and a gold-foiled cake base. My beloved N.Y. Cake Supply is currently closed while it moves to a bigger space, so this meant going to The Sugar Room in Sunnyside, Queens. I don’t think I’ll be going to Queens for supplies from now on, but I will say that it was a great shopping experience and shockingly inexpensive given the amount of stuff I needed.Swiss Meringue Buttercream
I started thawing layers yesterday, so they can be trimmed and torted, AKA sliced in half. Yes, each tier is going to have six thin layers because I am freaking crazy.Swiss Meringue Buttercream
Flash forward to today, when I am making a triple batch of each filling. I think this may be too much, but I’d rather have too much than too little. Plus, after a long day of cake assembly, leftover pudding is the kind of problem I’d like to have. I am also making a batch of simple syrup to brush over the layers. Dryness is a common wedding cake concern, and I am determined to counteract it!

My plan for tonight is to have all the tiers filled and wrapped tightly in plastic before I go to bed. This means that I’ll be able to get up and start frosting tomorrow. I am hoping to complete the top tier before I leave to attend the rehearsal luncheon, and then to complete the other two that afternoon.Swiss Meringue Buttercream
And speaking of frosting, that’s today’s recipe 🙂 Swiss Meringue Buttercream is a dreamy, fluffy bright-white frosting perfect for any occasion, but especially beautiful on wedding cakes. It’s made from whipped egg whites, sugar, and softened butter, so it’s airy and light, but has a rich, pleasing mouthfeel. I also like to add a little cream of tartar for stability (like in Lemon Meringue Pie) and a pinch of salt for flavor balance.Swiss Meringue ButtercreamSwiss Meringue ButtercreamSwiss Meringue Buttercream
If you feel like you’ve heard me talk about Swiss Meringue Buttercream before, you’re right—I posted a chocolate version a few weeks ago. That recipe is literally the exact same as this one, except that there’s no chocolate here and I reduced the salt slightly because there’s less sugar in this recipe overall. Basically what I’m saying is that if you can make that recipe, you can make this one, and vice versa.Swiss Meringue ButtercreamSwiss Meringue Buttercream
I’m using Swiss Meringue Buttercream not only for its aesthetic beauty and flavor, but because the egg white base means it’s less likely to melt than an American Buttercream, i.e. most of the frostings on this site. There’s still butter in there, of course, so melting during transport is a possibility, but the risk is much lower than it would be otherwise. I plan to have all the frosted tiers spend the night in the refrigerator, so they should survive the trek to Central Park just fine.Swiss Meringue ButtercreamSwiss Meringue Buttercream
The recipe I’ve written here is just to frost a 9-inch round layer cake, not a full-on wedding cake. I am not exactly sure how many egg whites I’ll need to make frosting for all three tiers, but I have two dozen in my refrigerator, ready to go. That should be enough to leave some for piping a border at the base of each assembled tier. If it’s too much, Swiss Meringue Buttercream keeps well in the refrigerator and can even be frozen! It just needs to return to room temperature and be whipped again before use. Easy peasy.Swiss Meringue Buttercream
Whew! That’s a lot of information for a Friday. Thank you all for the enthusiasm, encouragement, and general showing of support during this exciting and challenging project. Please send me some good vibes this weekend! I’ll be documenting it on my social media and do a full post-cake rundown next week.

In the meantime, have you ever made a wedding cake? Got any tips?Swiss Meringue Buttercream

Swiss Meringue Buttercream
makes enough to fill, frost & decorate a 9-inch layer cake

1 cup (2 sticks) unsalted butter, softened to room temperature
4 large egg whites
1 cup granulated sugar
1/4 teaspoon fine sea salt
1/8 teaspoon cream of tartar*

Egg whites will not whip properly if they are not treated well. Before beginning, please ensure that all equipment used in this recipe is very clean and dry. I like to wipe down the bowl(s), whisk, and mixer attachments with vinegar before starting the recipe. There is no way to salvage this recipe if the egg whites are contaminated with oil, yolk, or even water.

Cut butter into 16 one-tablespoon pieces. Set aside.

Fill a small pot with 1-2 inches of water. Set a very clean, dry heatproof bowl over the top, ensuring that the water does not touch the bottom of the bowl. Remove bowl and bring water to a simmer.

Combine egg whites, sugar, salt, and cream of tartar in the heatproof bowl. Place bowl over simmering water and whisk frequently until sugar dissolves. Test for readiness by rubbing a drop of the mixture between your clean, dry fingertips to feel for granules. Remove bowl from heat and wipe off the bottom to remove any condensation.

Use a very clean, dry electric mixer (preferably a stand mixer) with a whisk attachment to beat egg white mixture until room temperature and doubled in size, about 7-10 minutes. At this point, the mixture (a meringue) should hold stiff peaks and be glossy.

Add butter 1 tablespoon at a time, mixing to combine. Buttercream will probably curdle before re-forming; this is normal. Continue to whip until it thickens and becomes airy and frosting-like. If the buttercream is taking a long time to thicken, it may be too warm. Simply pop the bowl in the refrigerator for 15 minutes before whipping again. Swiss Meringue Buttercream is ready when it goes from being runny to being fluffy.

Leftover frosting will keep in an airtight container in the refrigerator for up to 2 weeks. Let come to room temperature and whip until fluffy before using.

Note:

There is no substitute for cream of tartar. It is mandatory for this recipe.
Swiss Meringue ButtercreamLet’s Make a Wedding Cake, Vol. 2

Let’s Make a Wedding Cake, Vol. 1: Caramel Pudding

For Let’s Make a Wedding Cake, Vol. 2, click here. For Vol. 3, click here.

Caramel PuddingIf you’ve been on my social media in the past few days, you know I’ve been busy lately. Aside from working and blogging and petting dogs and being a person in New York City, I’m making a wedding cake!Let’s Make a Wedding Cake, Vol. 1One of my nearest and dearest friends is getting married on Sunday, and asked yours truly to make a big, beautiful cake for her and her dream man. I said yes—it was a proposal this baker couldn’t refuse. Of course, July 15, 2018, seemed very far away when I agreed to this last summer. In fact, it didn’t start feeling imminent until May, when she and future hubs planned a trip home to NYC to make some final arrangements, including a cake tasting.Let’s Make a Wedding Cake, Vol. 1Cut to June 4th when I showed up to the bride’s mother’s apartment with three little layer cakes: all vanilla, two with traditional Swiss Meringue Buttercream, one with Seafoam (brown sugar) Swiss Meringue Buttercream, two with mocha filling (the bride’s request), and one with caramel (the groom’s favorite). I wasn’t too confident, not because I didn’t think the cakes would taste good, but because this isn’t just any ol’ cake, you know?Let’s Make a Wedding Cake, Vol. 1Let’s Make a Wedding Cake, Vol. 1The original plan was that they would choose one filling and one frosting and that would be that. About five minutes into the tasting we were all in agreement—vanilla, mocha, and bright-white Swiss Meringue Buttercream. But that was before the mother of the bride randomly stacked a bite of the caramel-filled cake on top of a bite of the mocha-filled cake and then insisted the rest of us do the same. Just like my friend and her betrothed, each filling was fine on its own, but they were better together—the combination of chocolate, espresso, and dark caramel is divine. And so, it stands that this cake will be vanilla layers with Swiss Meringue Buttercream and alternating mocha and caramel fillings.Let’s Make a Wedding Cake, Vol. 1Since this cake has to be made, transported, and assembled in the middle of a hot, humid NYC July, I had to take melting into consideration when developing the recipe(s). Traditional American Buttercream (butter + confectioners sugar + vanilla + heavy cream, AKA most of the frostings on this site) was out as a filling/frosting option—too prone to melting. Instead, the fillings and frosting are all at least partially egg-based. Eggs are textural and structural powerhouses in cooking and baking, and most importantly, they don’t melt.Caramel PuddingThe frosting, which I’ll write more about on Friday, is made from egg whites, while the fillings are made with the yolks. The mocha filling is simply my chocolate pudding with a tablespoon of espresso granules added to the dry ingredients—easy peasy. I’ve already gone on and on about its richness and depth, and used it as a cake filling.Caramel PuddingToday is all about the caramel filling—this rich, silky, insanely delicious pudding that is practically like eating a little bowl of pure caramel! So freaking good.Caramel PuddingCaramel Pudding is a streamlined spin on the Butterscotch Cream Pie filling I made last fall. It’s super quick and easy to make, coming together in just 15 minutes on the stovetop. You may absolutely enjoy it without any accoutrements, but I especially love it with whipped cream and a drizzle of homemade caramel sauce.Caramel PuddingAnd, of course, it also works well as a cake filling, if whispers of dark caramel between layers of buttery vanilla cake are a thing you’re into.Let’s Make a Wedding Cake, Vol. 1They are definitely a thing I’m into.Let’s Make a Wedding Cake, Vol. 1

Caramel Pudding
makes 4 servings

1 cup granulated sugar
1 tablespoon light corn syrup
1/2 teaspoon apple cider vinegar
3 tablespoons cornstarch
1/2 teaspoon Kosher or sea salt
1 1/2 cups whole milk
2 large egg yolks, lightly beaten
2 teaspoons pure vanilla extract
2 tablespoons unsalted butter

For serving (optional):
whipped cream
caramel sauce

Combine sugar, light corn syrup, apple cider vinegar, cornstarch, and salt in a heavy-bottomed 4-quart pot over medium-high heat. Whisking constantly, cook until dark amber, about 7-8 minutes. Do not burn. Whisk in milk. Mixture will bubble violently and caramel may briefly seize, but keep whisking until it has smoothed out and boiled for 2 minutes. Remove from heat.

Whisk 1/3 of the mixture into the egg yolks. Return egg yolk mixture to pot and place back over medium-high heat. Whisking constantly, bring to a boil for 2 minutes. Remove from heat. Whisk in vanilla and butter.

Push through a sieve to remove lumps. Divide mixture among 4 4-ounce ramekins. Press a piece of plastic wrap to the surfaces. Refrigerate for at least 2-3 hours, or until cold.

When ready to serve, top with whipped cream and caramel sauce, if desired.

Caramel Pudding will keep covered in the refrigerator for up to three days.
Caramel PuddingLet’s Make a Wedding Cake, Vol. 1

Raspberry Coffee Cake

Raspberry Coffee CakeRaspberry Coffee Cake—it’s what’s for breakfast this weekend.Raspberry Coffee Cake
It can also be what’s for mid-morning snack, second breakfast, afternoon snack, or dessert. It’s also totally okay to sub a big hunk of it for one meal.* But only on the weekend because vegetables are important. Or something.

*Not a nutritionist, just a coffee cake enthusiast who believes in cake for lunch every once in a while, okay? Okay.Raspberry Coffee Cake
Raspberry Coffee Cake is a summertime spin on the Apple Cider Coffee Cake I made last fall. I’m looking forward to making the apple version again in a few months, but I am all about fresh seasonal berries right now. When I wrote my berry round-up a couple of weeks ago, I was shocked to see how few raspberry recipes I have in my archives, so I went and made a cake that showcases them in all their sweet, tangy glory!Raspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee Cake
This cake is super moist and delicious. In addition to the 1 1/2 cups of ripe red raspberries, the batter is made with sour cream, whole milk, butter, and a touch of brown sugar—basically, if you can think of an ingredient that makes cake amazing, it’s probably in this recipe.Raspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee CakeRaspberry Coffee Cake
I know coffee cake crumb qualifies more as an “element” than it does as an ingredient, but this cake has two layers of it and they definitely up the amazingness quotient. While the middle layer sort of melts into the middle of the cake, the stuff on top gets super caramelized and crispy while baking. YUM.Raspberry Coffee Cake
And speaking of baking, because it’s so moist, this cake needs to bake for a while. Like 75-minutes-a-while. The wait will seem eternal, but it will be absolutely worth it because cinnamon-scented cake bursting with raspberries and topped with crunchy crumbs is basically always worth it.Raspberry Coffee Cake
Another great thing? You don’t have to cool this cake completely before you slice into it. I mean, if you want to move it to a serving plate, you’ll want to wait for it to cool, but if it’s just you and family/friends who are family sitting around drinking cold brew and eating Raspberry Coffee Cake on a Saturday afternoon, slice that sucker up anytime you please.Raspberry Coffee Cake

Raspberry Coffee Cake
makes 1 9-inch round cake

Crumb:
1 cup + 2 tablespoons all-purpose flour
3/4 cup + 2 tablespoons light brown sugar, packed
1 teaspoon ground cinnamon
pinch of Kosher or sea salt
1 teaspoon pure vanilla extract
1/2 cup unsalted butter, cold, cut into cubes

Cake Batter:
2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon Kosher or sea salt
1/2 cup (1 stick) unsalted butter, softened to room temperature
1 large egg, room temperature
1/2 cup full-fat sour cream
1 teaspoon pure vanilla extract
2/3 cup whole milk
1 1/2 cups fresh raspberries (about 8 ounces)

Garnish:
1-2 tablespoons confectioner’s sugar (optional)

Make the crumb. In a large mixing bowl, whisk together flour, light brown sugar, cinnamon, and salt. Pour in vanilla. Add butter. Use your hands (or a pastry blender) to work butter into dry ingredients until a clumpy but homogenous mixture forms. Set aside.

Preheat oven to 350F. Grease a 9-inch springform pan with butter. Line with parchment. Grease parchment with butter. Set aside.

In a medium mixing bowl, whisk together flour, granulated sugar, light brown sugar, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, use an electric mixer to beat butter until fluffy. Mix in egg and sour cream; mixture may be a bit lumpy. Mix in half the dry ingredients followed by half the milk. Add remaining dry ingredients, followed by remaining milk. Use a silicone spatula (or wooden spoon) to fold in raspberries.

Pour half the batter into the prepared pan and spread it evenly. Top with half the crumb. Drop spoonfuls of the remaining batter over the crumb and gently spread to cover. Scatter remaining crumb over the top. Tap full pan a few times on the countertop to release any large air bubbles. Bake cake for 65-75, until a toothpick inserted in the center comes out clean.

Let cool 20 minutes in the pan on a rack. Run a thin, flexible knife around the edge of the pan before releasing the springform. Cake may be served warm or room temperature. If you’d like, let the cake cool completely, invert it and remove the parchment before placing on a serving platter. Sift confectioner’s sugar over the top. Serve.

Leftover cake will keep well at room temperature for up to two days, or in the refrigerator for up to five.
Raspberry Coffee Cake