In this delicious old-fashioned coffee cake, tart, juicy raspberries counterbalance a crunchy topping.
- 10 tablespoons (1 stick plus 2 tablespoons) unsalted butter at room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons grated lemon zest
- 3/4 cup plain yogurt or buttermilk
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 cups fresh raspberries or other berries or pitted sour cherries
- Streusel topping:
- 3 tablespoons unbleached all-purpose flour
- 3 tablespoons sugar
- 11/2 tablespoons cold unsalted butter, cut into bits
- 1/4 teaspoon freshly grated or ground nutmeg
- 1/2 cup (2 ounces) sliced almonds
Preheat the oven to 350F. Butter and flour a 10-inch springform pan.
To make the streusel topping: In a medium bowl or a food processor, combine the flour, sugar, butter, and nutmeg. Cut in the butter with your fingers or process until crumbly. Stir in the almonds.
In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer until light and fluffy. Add the eggs, one at a time, beating well. Add the vanilla, lemon zest, and yogurt or buttermilk, beating just until smooth. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to blend. Gradually add the dry ingredients to the butter mixture, beating just until blended. Spread the batter evenly in the prepared pan. Scatter the berries or cherries evenly over the batter and sprinkle evenly with the streusel.
Bake for 55 minutes to 1 hour, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides. Serve warm or at room temperature, cut into wedges.
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