Apple Raspberry Coffee Cake
One of the first recipes I made for the Great American Baking Show. This cake is dense and moist and the tart raspberry jam goes well with the sweetness of the cake.
Servings: 12 servings
Calories:
Ingredients
Raspberry Swirl
- 2 cups (227 grams) raspberries, fresh or frozen
- 1 cup (200 grams) white granulated sugar
- 2 tablespoons water
Apple Topping
- 2 medium Granny Smith apples
- 3 tablespoons (42 grams) unsalted butter
- 2 tablespoons packed light brown sugar
Streusel Topping
- 2 cups (260 grams) all-purpose flour
- 1 teaspoon baking powder
- 3/4 cup (150 grams) light brown sugar, packed
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon kosher salt
- 3/4 cup (170 grams, 12 tablespoons) unsalted butter, melted
Cake
- 2 cups (284 grams) all-purpose flour
- 1/2 cup (70 grams) whole wheat pastry flour
- 2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon kosher salt
- 1-1/2 cups (300 grams) packed light brown sugar
- 3/4 cup (170 grams, 12 tablespoons) unsalted butter, room temperature
- 2 teaspoons vanilla
- 4 eggs, room temperature
- 1 egg yolk, room temperature
- 1 cup buttermilk
Instructions
Cake Pan
- Grease and flour a 13x9-inch pan. Line the pan with parchment paper so the paper overhangs the sides of the pan. Lightly grease the parchment paper.
Raspberry Swirl
- Place the raspberries, sugar and water in a saucepan, turn heat to high and bring to a boil. Reduce the heat to medium low and mash berries. Continue to cook until berries are thickened, stirring frequently. Pour the berries into a shallow dish and cool to room temperature.
- To prevent the berry juice from splattering on the wall behind my oven I take a large piece of wax paper and cut out the center. I place it over the top of the pot. Using the wax paper with the hole allows the steam to escape and keeps your oven slightly clean.
Apple Topping
- Peel the apples and cut into small chunks. Heat a 12-inch nonstick skillet on high heat, add butter and melt the butter until it just turns brown. Add the apples to the skillet in a single layer, the sprinkle the brown sugar on top. Stir the three ingredients together and reduce the heat to medium. Allow the apples to brown slightly before turning them over to brown on the other side. Pour apples into pie plate or other shallow dish and cool to room temperature.
Streusel Topping
- For topping, melt 12 tablespoons of butter in a sauce pan. In a bowl whisk together the flour, sugar, cinnamon, nutmeg, baking powder and salt. Add the melted butter to the flour mixture and mix together with a spoon until it is crumbly. Set aside.
Cake
- Preheat the oven to 350 degrees F.
- For the cake, combine the all-purpose flour, whole wheat pastry flour, salt, baking powder and ground ginger. Whisk together.
- In the mixer bowl, combine brown sugar and butter and beat on medium high until fluffy, 3-4 minutes. Scrape the bottom and sides of the bowl.
- Add eggs and egg yolk, one at a time, beating after each addition until well combined. Add the vanilla and mix. Scrape down the sides and bottom of the bowl.
- Add 1/3 of the flour mixture and beat on low speed until flour is just mixed in. Do not over mix. Add half of the buttermilk, beat until combined. Add half of the remaining flour and mix on low until just combined. Add the remaining buttermilk, mix on low and then add the remaining flour and mix on low until combined. Scrape the bottom and the sides of the bowl and mix on low speed for another 10-20 seconds to make sure everything is well combined.
- Place the batter in the pan spread around until even. Place the raspberry jam in dollops on top of the batter and use a skewer to swirl the raspberry throughout the batter. You may or may not use all the raspberry jam depending on your tastes. Crumble the streusel topping evenly over the cake. Place apples on top.
- Place pan in the oven and bake for 40-45 minutes. The temperature of the cake in the center should be about 202 degrees F. Remove from the oven and cool for at least 20 minutes before slicing.