7.11.16
Isn’t it great that we’ve created a cake the belongs with your coffee in the morning? It is supposed to be breakfast. Cake for breakfast. This is the glorious world we live in. The news this past week has done little to lift any spirits, so finding joy wherever you can get it, whether it’s through a book, your new Pokemon Go app or cake is essential. This cake is the best way to take a minute away from the sadness, or just make new friends. Bring this to the office in the morning and by noon you’ll have a raise. Start everyone’s day off with some happiness. Cake for breakfast always does the trick.
This coffee cake is definitely rich considering I’ve used buttermilk, sour cream and white chocolate in it, but if you want to do something, go big or go home. This cake is easy to make, and easier to eat.
For the Topping
For the Cake
This is also a super moist cake, so be prepared. I changed the original recipe by cutting almost everything in half for a smaller pan and it worked out great. The original recipe called for yogurt, but I had sour cream in my fridge because that’s how I roll and used that instead. I like the tang sour cream creates in baked goods, and normally the yogurt I have is chocolate or dulce de leche or some other flavor that negates the fact I’m eating yogurt all together.
The bites with raspberry are so bright and the white chocolate is actually subtle enough the it adds to the decadence without being an overpowering flavor.
Any type of berry in this would be great, it’s a perfect summer choice. I’m not sure what to put in the middle to make it a perfect winter choice, gingerbread?? I’ll work on it.
White Chocolate & Raspberry Coffee Cake
Ingredients
For the Topping
- 1/3 cup of flour
- 1/4 cup light brown sugar
- 3 Tbsp sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 2 1/2 Tbsp butter, melted
For the Cake
- 3 Tbsp butter, room temperature
- 1/2 cup sugar
- 1 egg
- 1 cup flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/4 cup sour cream
- 1/2 cup white chocolate, roughly chopped (or chocolate chips)
- 3/4 cup frozen raspberries
Instructions
For the Topping
- Line a small baking sheet with parchment paper, set aside
- Mix all the ingredients in a small bowl with a fork until clumps begin to form
- Spread clumps onto lined baking sheet and place in refrigerator until ready to use
For the Cake
- Mix together flour, baking powder, baking soda, and salt, in a medium bowl, set aside
- Whisk together buttermilk and sour cream in a small bowl, set aside
- Preheat oven to 350 and grease and line a 8×8 baking pan
- In an electric stand up mixer with a paddle attachment, cream together butter and sugar
- Add in egg
- On low speed, pour in buttermilk mixture and flour mixture, alternating and scraping down the sides of the bowl as necessary
- Add in white chocolate and mix on low until just combined
- Remove topping from fridge
- Pour in half of batter into greased pan, then pour raspberries evenly over batter, then pour rest of batter over raspberries
- Sprinkle topping evenly over cake and bake for 30-35 minutes, until cake tester comes out of the middle clean
- Allow to cool before enjoying
- This can be kept for a few days in an airtight container, I recommend placing it in the refrigerator if you don’t have AC in the kitchen
Adapted from Alex Guarnaschelli on the Food Network
yum!