Category Archives: raspberry

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

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Friday Favorites: Berries

Every year, I look forward to all the berries that show up in the late spring and early summer. When I’m not eating them by the box, straight from the fridge, I’m tipping them into all sorts of baked goods and other warm-weather treats! There are loads of fresh berry-based recipes in my Recipe Index and there are at least a few more coming this summer, but I thought maybe you could use a little baking inspiration this weekend. Here are some of my “berry” favorites 🙂Friday Favorites: Berries
Blueberry Muffins

Is there any berry-based treat more iconic than Blueberry Muffins?! My version of this classic recipe stays super moist and tender thanks to a combination of both melted butter and oil, as well as a cup of buttermilk in the batter. And that’s to say nothing of all the soft, jammy, bursting blueberries ❤ Friday Favorites: Berries
Blueberry Kolaches

And speaking of blueberries, they are the stunning centerpiece of these soft, buttery homemade kolaches. I formulated the base recipe over the winter to go with a homemade grapefruit curd filling, but I am totally over-the-moon for this summery fresh berry version.Friday Favorites: Berries
Raspberry Fudgsicles

Now, one for the days that it’s too hot to bake. I am all too familiar—the kitchen is the only un-air conditioned room of my apartment. Luckily, there is no need to heat up your home to make these vegan, sugar-free ice pops! These frozen treats are made with super-nutritious ingredients like avocado, coconut milk, and medjool dates, and flavored with cocoa (I recommend dutch process) and fresh raspberries. If you want to jazz them up even further, you could give them a dip in my Homemade Chocolate Shell!Friday Favorites: Berries
Brown Butter Strawberry Shortcakes

As far as I am concerned, these are the best strawberry shortcakes on the planet. You may feel otherwise, but rich, flaky brown butter biscuits, whipped cream, and macerated fresh strawberries are pretty difficult to argue with!Friday Favorites: Berries
Strawberry Rhubarb Galette

There’s a brief window every year where rhubarb and strawberries are both in season at the same time—I highly recommend you take advantage of it and make yourself a galette! This freeform pie is simple to make and wrapped up in a Whole Wheat Pie Dough that plays beautifully off these seasonal flavors.Friday Favorites: Berries
Blackberry Pie

Another thing that goes well with Whole Wheat Pie Dough? Fresh blackberries! I picked every berry in the pictured pie while in Maine last summer, but if you haven’t scheduled a late summer vacation in coastal New England, grocery store blackberries will work just as well 🙂 Friday Favorites: Berries
Red, White & Blueberry Cake

The Fourth of July is coming up in a few weeks and this berry-centric is a perfect centerpiece! Thin layers of white cake, whipped cream frosting, sliced strawberries, and blueberries make for a delicious, festive dessert.Friday Favorites: Berries
Have you made any of these recipes? What do you like to make with fresh berries? Let me know on Instagram @e2bakesbrooklyn or in the comments!

Raspberry Fudgesicles {Vegan & Sugar Free}

 Everyone has that one friend who can’t eat anything.

Well, they can obviously eat something, but it’s rarely anything you can enjoy together. 

For me, that’s my pal, VJ. She’s a gluten-free vegan. Of course, I am one of those people who can and will eat just about anything. When we became friends, I worried that we’d never be able to eat together. Food is such an important part of all our lives: beyond preparation and consumption, there is the social aspect of sharing a meal with someone else. Due to our different diets, I wasn’t sure we’d ever be able to happily eat at the same restaurant or make dinner together. 

But I shouldn’t have worried. Not only is VJ a wizard when it comes to navigating menus for options that are both gluten-free and vegan, but she straight-up doesn’t care what anyone else at the table is eating as long as they’re having a good time. When we went to Maine last month, she stood on a rickety chair taking action shots while our friend, Liz, and I rushed around the kitchen making pie and Lemon Bars that she couldn’t enjoy. VJ came and sat with me at the Swans Island Post Office at midnight, just so I could use WiFi to post those recipes on this blog. And she regularly reads and shares my posts, even though I rarely make recipes that fall into her dietary parameters. She’s the kind of friend that everyone should be so lucky to have–one who is selfless, flexible, encouraging, and supportive.

VJ, this one’s for you. 

You’ll never believe what’s in these Raspberry Fudgesicles. There’s no dairy, and not one bit of sugar. Nope. Not even a little bit. These ice pops are completely nutritious, but they certainly don’t taste that way! 

 How does that work? It’s simple, really. Coconut milk and avocado keep them creamy. Dates make them sweet. Fresh raspberries and cocoa powder make them delicious! Add to that a bit of vanilla and a few cups of ice cubes and blend until smooth. Pour the mixture into ice pop molds, add popsicle sticks, and freeze for several hours. 

 Once you release your ice pops from their molds and take a taste, you won’t believe that they are actually good for you! These creamy Raspberry Fudgesicles are full of chocolate-raspberry flavor and melt just like those fudgesicles you got from the ice cream truck when you were a kid. Except there’s no need to feel guilty having one of these. Nope! Full of vitamins and minerals, protein and good fats, and completely free of sugar, they’re practically healthy enough for breakfast 😊

My favorite thing about these Raspberry Fudgesicles is that I can share them with just about anyone. Vegan, sugar-free, full of nutrients, and totally delicious, they’re the best way to cool down with your friends this summer. 

 Raspberry Fudgesicles {Vegan & Sugar Free}
makes about 12 standard ice pops

24 Medjool dates, pits removed
1/2 ripe avocado
1/2 cup cocoa powder (natural or Dutch process)
6 ounces fresh raspberries
1 15 ounce can full-fat coconut milk
1 teaspoon pure vanilla extract
3 cups ice cubes

Combine dates, avocado, cocoa powder, fresh raspberries, coconut milk, and vanilla in a high-powered blender, and blend until smooth. Add ice and blend again until smooth. Divide among ice pop molds and add popsicle sticks. Freeze at least six hours or overnight.

Before enjoying, run molds until warm water for 1-2 minutes before removing ice pops.

Blue-Razz Pie

 If, hypothetically speaking, I ever wanted to leave New York City for good, I know exactly where I would go. I’d pack my life into a moving truck, drive ten hours north, hop a ferry, and set up camp on Swans Island, Maine. There would be an initial shock, leaving a city of 8 million people and taking residence in a town of 300, but I’m sure I’d adjust quickly. 

As I doubt I have any talent for lobstering (the primary profession among citizens of Swans Island), I think I’d build a little pie shop next door to the general store and live out my days wearing cute aprons, rolling dough, and serving warm slices of local berry pie a la mode. Oh yes, that’s the dream. Or at least it is today.

I’m currently vacationing on Swans Island with my dear friends VJ, Shira, and Liz. As there are two Lizzes here, I have been dubbed Betsy for the purposes of this trip. There’s not much to do here–there’s one store, no restaurants, no TV. Wi-Fi is available only from the porch of the public library and the vestibule in the post office. We’re completely out of our normal routines, instead filling our days with reading, relaxing, building fires, and making meals together. It’s absolutely glorious, and I think I can speak for all of us when I say that we are not terribly thrilled that we’ll have to drive back to Brooklyn on Saturday. 

Liz and I have spent several hours walking down the side of the main road foraging for berries. When I was here last year, I found tons and tons of wild blackberries, but they’re not quite ripe yet. Instead, we’ve done some light trespassing in the name of blueberries and worried about ticks while picking raspberries in a ditch. We have not been arrested or had any ticks, thank goodness, but we have managed to collect just enough berries for pie.

When Liz and I met a year ago, we bonded over our mutual love of pie. She is a filling person, while I prefer the crust–a perfect balance, if you ask me. We have made at least fifteen pies since, including one November evening where we baked three apple pies before virtually passing out during the final game of the World Series. Every single one has been an enjoyable (and delicious) collaboration, but I think the Blue-Razz Pie we made today is my very favorite. 

  And how couldn’t it be? We worked as a team, scouring every bit of woods up and down North Road in an effort to make this happen. On our first visit to the WiFi porch at the public library, we each rushed through checking our email and social media so that we could squat in a ditch and pick blueberries. Yesterday, we took a six hour sojourn to the mainland for provisions and even though we were exhausted when we got back to the island, we put on long pants and went out to gather raspberries near the Back Cove. Our foraging was cut short by rain, but when we got home, Liz cut together a batch of Cream Cheese Pie Dough and we planned to get up the next morning and make pie first thing. 

   She stirred together the filling while I rolled and cut dough. We cut out hearts with an ancient cookie cutter we found in the back of a cabinet full of mismatched pots and pans. Everything got a brush of egg wash and a sprinkling of sugar before being popped into the oven. And forty-five minutes later, we pulled out the most beautifully browned pie, full of bits of wild raspberries and blueberries and smelling like magic. 

 There’s something really amazing about biting into something you made with someone you adore. This pie captures what I love about my friendship with Liz: the teamwork, the creativity, and the sweetness. I can’t wait to make another one. 

 Blue-Razz Pie
makes one standard 9-inch pie

1 recipe Cream Cheese Pie Dough
3 cups fresh blueberries
1 cup fresh raspberries
1/2 cup granulated sugar, plus extra for sprinkling
4 tablespoons cornstarch
1/4 teaspoon ground cinnamon
pinch of Kosher or sea salt
juice of 1/2 lime

Egg Wash
1 egg
1 teaspoon water

On a floured surface, roll out one disc of pie dough to a 12-inch diameter and fit it in the pan. Trim the edges to 1/2-inch of overhang. Refrigerate while you prepare the filling.

In a large mixing bowl, combine blueberries, raspberries, 1/2 cup sugar, cornstarch, cinnamon, salt, and lime. Fold with a wooden spoon until everything is evenly coated. Transfer filling to prepared crust. Refrigerate.

On a floured surface, roll out the other disc of pie dough to a 12-inch diameter. You may use a cookie cutter to cut shapes in the dough before laying it over the top of the filling. If you want a full top crust, lay the rolled-out dough on top of the filling and cut a few vents. Trim the edges to 1/2-inch of overhang, and crimp the top and bottom crust edges together. Refrigerate.

Preheat the oven to 375F. Make the egg wash. In a small bowl, use a fork to whisk together egg and water. Use a pastry brush to brush the entire exposed crust with egg wash. Sprinkle with sugar. Bake for 45-55 minutes, tenting with foil at the 20 minute mark.

Let pie cool completely on a rack. Slice and serve with ice cream, if desired.

Pie will keep covered in the refrigerator for up to five days.

Triple Berry Breakfast Crumble

 As far as I’m concerned, there’s nothing better than an early morning summer walk in New York. I rarely work before 3pm, so it becomes a daily ritual this time of year. Everybody else in Brooklyn Heights is sweating in their business clothes on their way to catch the subway, but I’m in yoga pants and Birkenstocks with an iced coffee in-hand, on my way to the green market for fresh berries. 

That’s my speed on weekday mornings: a quick stroll of the neighborhood, a little shopping, and then home to make breakfast with whatever looks best at the market. It’s a luxurious way to start the day–a fact of which I am far too aware–and I have no intention of wasting a minute of it. One of these days, I’ll likely have a job that requires me to get out of the house bright and early, but until then, I’m going to enjoy my walk, drink too much coffee, and come home to make Triple Berry Breakfast Crumble. 

This crumble is perfect for summer–fresh strawberries, blueberries, and raspberries are coated in a sweet orange mixture and topped with an oat and almond crumble, then baked until bubbly. The berries burst as they bake and create a beautiful red, orange-scented sauce. The topping gets brown and crunchy. Spooned into a bowl with your favorite yogurt (I’m partial to Siggi’s), this crumble is a perfectly delicious way to start the day.

I know what you’re thinking. Aren’t crumbles traditionally served for dessert? Well, yes. And this one would be great with a scoop of ice cream. But why wait all day when you can enjoy it first thing?! This recipe serves six and has less than 1/2 cup sugar. And if that’s not enough to sway you, the crumble is 100% whole grain. It’s made primarily of oats and white whole wheat flour, with five tablespoons of butter to hold it all together. Oh, and there are almonds for a little extra protein. I’m no nutritionist, but that all sounds pretty healthy to me.

Triple Berry Breakfast Crumble can be made start-to-finish in 45 minutes, which means that it’s perfect for a casual summer brunch, but can also be made on a Sunday night and reheated all week long. It’s excellent cold too, so you can pack your portion to-go without wondering if there’s a microwave at your destination. Make this crumble this summer–it’s a little taste of luxury any day of the week. 

  Triple Berry Breakfast Crumble
adapted from Breakfast Apricot Crisp by Deb Perelman
makes one 9-inch pie plate, about six servings

Filling:

16 ounces fresh strawberries, hulled and quartered
1 pint fresh blueberries
6 ounces fresh raspberries
2 tablespoons granulated sugar
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
pinch of Kosher or sea salt
1 tablespoon fresh orange zest
1 tablespoon fresh orange juice

Crumble:
1/2 cup old fashioned oats
1/2 cup white whole wheat flour*
1/3 cup granulated sugar
1/2 teaspoon Kosher or sea salt
2 tablespoons sliced almonds, optional
5 tablespoons unsalted butter, very cold, cubed

yogurt, for serving

Preheat oven to 400F. Grease a 9-inch pie plate. Set aside.

Combine strawberries, blueberries, and raspberries in a large mixing bowl. Add sugar, cornstarch, cinnamon, nutmeg, salt, orange zest and juice, and use a silicone spatula or wooden spoon to gently stir it all together. Transfer berry mixture to prepared pie plate. Set aside.

Make the crumble. In a small mixing bowl, stir together oats, flour, sugar, salt, and almonds. Use a pastry blender or two forks to cut butter into mixture until the largest chunks are the size of small peas. Distribute crumble evenly over the top of the filling.

Place a rimmed baking sheet on the bottom rack of the oven to collect any overflow. Place assembled crumble on the top rack. Bake 30 minutes, tenting with foil if the crumble starts to brown too quickly. Let cool 10 minutes before serving with yogurt.

Triple Berry Breakfast Crumble will keep covered in the refrigerator for up to five days.