Coffeecake has always been a breakfast and snack favorite of mine. It’s one of those treats that seems just right in the morning or as a mid-morning snack. There's something about coffeecake that feels acceptable to enjoy before noon—unlike a rich Devil's Food Cake, which I prefer to save for later in the day. The blend of raspberry and almond flavors in this coffeecake recipe is a perfect balance of sweetness and nutty aroma, making it a delightful addition to any occasion.
and saw this coffee cake. The combination of raspberry and almond flavors sounded delicious.The Rich History of Coffeecake
Coffeecake (also known as Kuchen or Gugelhupf) has a fascinating history. It wasn’t invented overnight but rather evolved over time, much like good jokes and stories. In ancient times, honey cakes were prepared, and through the ages, these cakes transformed into galettes, popularized by the French, and sweet yeast rolls, which later became the Danish coffeecakes we recognize today.
In some parts of the world April 7 is known as Coffeecake Day.
— Rumela’s Web
During colonial times, Dutch and German immigrants contributed to the development of coffeecake recipes, creating the treats that many of us enjoy today. It was, however, the Scandinavians who played a significant role in making coffee breaks a regular part of American culture, introducing gatherings like Kaffeeklatsch, which combined coffee and conversation. Coffeecake became the perfect pairing with coffee, and its rich history continues to be enjoyed in various forms today.
Scandinavians were perhaps more responsible than anyone else for making America as coffee-break-conscious as it is, and for perfecting the kind of food that goes well with coffee. German women had already brought the Kaffeeklatcsh to their frontier communities, but it was in the kitchens where there was always a pot brewing on the back of the stove that Scandinavian hospitality and coffee became synonymous...The term coffee klatch became part of the language, and its original meaning--a moment that combined gossip with coffee drinking--was changed to define the American version of England's tea, a midmorning or midafternoon gathering at which to imbibe and ingest.
— American Food: The Gastronomic Story, Evan Jones, 2nd edition [Vintage Books:New York] 1981 (p. 91)
Recipe: Crumb-Topped Raspberry Coffeecake
Adapted from Sweet Times: Simple Desserts for Every Occasion (affiliate link) by Dorie Greenspan
Makes: 12 servings
Tasting Notes
This Raspberry Coffeecake is heavily flavored with almond extract, which gives it a distinctive, nutty aroma. However, if you prefer a milder flavor, you could reduce the amount of almond extract or even swap it for vanilla extract for a different twist. The raspberries provide a subtle sweetness, and next time, I’m excited to try it with strawberries for a new flavor combination.
Makes: 12 servings
Ingredients:
For the topping:
- 2/3 cup all-purpose flour
- ½ cup light brown sugar, packed
- 1 cup slivered or sliced almonds, toasted
- ½ teaspoon ground cinnamon
- ½ cup (1 stick) unsalted butter, cold and cut into pieces
For the cake:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup sugar
- ½ teaspoon almond extract
- 2 large eggs, at room temperature
- 1 cup best-quality raspberry (or strawberry) jam
- ½ cup buttermilk, at room temperature (or ½ cup milk plus ½ tablespoon lemon juice)
Instructions:
- Make the topping: In a food processor, blend the flour, brown sugar, almonds, and cinnamon. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs. Set aside.
- Prepare the cake batter: Preheat the oven to 350˚F (175˚C). Whisk together the flour, baking soda, and baking powder.
- Cream the butter and sugar: In an electric mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the almond extract. Add the eggs, one at a time, beating well after each addition.
- Combine the wet and dry ingredients: On low speed, mix in the jam, then slowly add half the dry flour mixture until just incorporated. Add the buttermilk and mix. Add the remaining flour mixture and mix until fully incorporated.
- Assemble the cake: Pour the batter into a prepared pan and evenly spread the crumb topping over the top.
- Bake the cake: Bake for 40-45 minutes, or until a knife inserted in the center comes out clean. Let the coffee cake cool completely on a wire rack.
Tasting Notes
This Raspberry Coffeecake is heavily flavored with almond extract, which gives it a distinctive, nutty aroma. However, if you prefer a milder flavor, you could reduce the amount of almond extract or even swap it for vanilla extract for a different twist. The raspberries provide a subtle sweetness, and next time, I’m excited to try it with strawberries for a new flavor combination.
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18 comments:
Great blog! Lots of beautiful photos and recipes!
Amazing.. I adore coffee cake..but have never had it in a raspberry version
Mmmm... I tried this and I found that the cake was a bit of a chameleon adapting to whatever sauce or fruit I served with it. Quite cool. Nice post, I always love your photos and the other interesting bits like history and neat quotes. :)
how lovely! i always enjoy a moist coffee cake, and the idea of using up some of our copious jam in a batch is very appealing! thanks for the history lesson and recipe, shari. :)
I can't wait until we get more fresh berries around... I am so over apples and clementines right now... !
By the way, I have a Beautiful Blogger award for you on my blog :)
It really sounds much moister than i think of for a coffeecake. bet it tastes wonderful!
Yum... I LOVE almond (maybe it's because I'm Danish???) so this sounds perfect.
Thank for sharing!.... bitterendive.blogspot.com
I didn't even know this book existed. The cake looks lovely and just in time for me to be on an almond high... :)
Shari, my friend, I'm going to have to make this recipe (bundt pan version) for my colleagues.
You are going to have to accept their gratitude if I succeed. :)
They are all avid coffee drinkers, so this cake would make a great refreshment for a long meeting.
That said, it is yet another wonderful post in a great blog. We at foodiePrints would like to pass along an award for your dedication to the blog and your creativity.
http://www.foodieprints.com/item/2341
Una miscela di profumi e sapori , un dolce tutto da gustare :P
--no different, meaning, of course I'm tempted by this one!
I'm always tempted to try every coffeecake recipe I see, and this one is no different. Looks delicious!
coffee and raspberry- genius comBO!
De-lish! I love coffee cakes, especially with streusel tops and I can't wait for fresh berries to come in to season!
adding fresh berries to a cake like coffeecake is nice because it balances the sweetness with the tartness. you did a great job with the cake.. looks absolutely professional!
-krissy @ thefoodaddicts.com
So the humble makings of the "honey cake" is responsible for this crumb topping goodness you have so lovingly prepared? Yum!
Oooh, love this recipe. My mom has always made my great grandmother's kuchen. I would love to know the true history of the recipe. I'm sure it made it over from Germany at some point. I'm still trying to perfect it.
Hi :-)
Loved the recipes and thank you for the wonderful blog.
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