Admittedly, that is a pretty sad picture of the what was a very gooey coffee cake. I’ll admit it, I forgot to take a picture of it completed until there was only one piece left and I insisted Brett eat it off of this plate to make it fancier.
Whoa. Sorry. I got a little ahead of myself there. You’ve probably been wondering where the heck I have been! (That is, if you’re even still there!) This past 2 months has been much crazier than I would typically prefer. A brief run down: We moved the weekend of May 1st. I think you know this already. But moving is much more than just the weekend you move. It’s all the unpacking and figuring out that goes on after that takes just as much energy! The following weekend was Mother’s Day! I hosted a brunch (which is why I made this coffee cake)… not the most succesful hosting of my life, but the mom-of-honor was happy and that’s all that really mattered. The weekend after that? 16 hours in a class about how to conquer the LSAT. I don’t recommend this to anyone. It is terrible for your sanity. I think it literally took me 2 weeks to fully regain 100% brain function. Then a friend came in town. Then Brett’s family came in town. Then the LSAT happened (IT’S OVER THANK GOODNESS). And then I had my first real weekend in months. And now we’re here!
Which means no more excuses! I’ve been catching up on my blog reading which has inspired me to come back to you. And of course the fact that I love you!
Look at those raspberries, mingling with sugar and cornstarch.
I could have eaten this whole thing raw. Oh. And let it be known. I’ve decided I don’t trust a person who doesn’t like raw dough. Mmmm it’s good to be back.
Here’s the recipe adapted from Smitten Kitchen
For the rhubarb filling:
1/2 pound raspberries
1/4 cup sugar
2 tsp cornstarch
1/2 tsp ground ginger
For the crumbs:
1/3 cup dark brown sugar
1/3 cup granulated sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/8 tsp salt
1/2 cup (1 stick) butter, melted
1 3/4 cups flour
For the cake:
1/3 cup sour cream
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
6 tbs softened butter, cut into 8 pieces.
Preheat oven to 325. Grease an 8 in square dish.
Prepare your filling: Toss the raspberries with sugar, cornstarch, and ginger. Set aside.
Make crumbs: Whisk together sugar, spices, and salt into melted butter until smooth. (Fully dissolve the sugar!) Add flour with a spatula. It will look and feel like solid dough. Leave it pressed together at the bottom of your bowl.
Make cake: Stir together sour cream, egg, egg yolk, and vanilla. In a separate bowl, mix together flour, sugar, baking soda, baking powder and salt. Now using a mixer, add butter and a spoonful of the sour cream mixture a mix until flour is moistened. Increase your mixer speed and beat for about 30 seconds, then add remaining sour cream mixture in two batches.
Scoop half of the batter into the prepared pan. Spread the raspberries over the batter. Dollop the rest of the batter on top of the berries (see above picture).
Now use your fingers to break up the crumbs into about 1/2 inch pieces. Sprinkle over cake (I had leftover crumbs…) Bake 45-55 minutes. Cool completely before serving (this is an important step. I made mine the night before and decided to pop it back in the oven to warm it up. I think I let it sit in there a little too long which resulted in goooooey coffee cake that needed a fork to eat. Although still delicious!)