Black Raspberry Coffee Cake
Photo: Murray Hall • Food Styling: Jason Schreiber This simple cake method came to us from a Cuisinart magazine published in 1979, and it originally called for red raspberries.
The crumb is moist and fluffy thanks to the buttermilk in the batter, and the topping pairs sweet, intensely flavored black raspberries with dark chocolate to delicious effect. If you’d like to use red raspberries, consider upping the amount to 1¼ cups (since red raspberries are larger than their black counterparts, there would be fewer berries in a cup measure).
Make the cake: Position a rack in the center of the oven and preheat to 375°F. Into a medium bowl, sift the flour, sugar, baking powder, baking soda, and salt.
In a second medium bowl, whisk together the buttermilk, melted butter, vanilla, and egg. Add the buttermilk mixture to the flour mixture and stir to combine.
Sprinkle the raspberries over the batter, then the topping. Bake until the cake is well browned, 50–55 minutes. Transfer the pan to a wire rack and set aside to cool for 10 minutes, then run a knife around the edges of the pan and remove the springform ring.
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- Who: Murray Hall · Food Styling · Jason Schreiber This
