Raspberry Cake with Lemon-Almond StreuselNo Comments Yet!
Well a new week has dawned at Not From Concentrate, and this is a week with no special breakfast posts! This comes as a huge change for me, the lover of all things breakfast, but a little change is good for the soul. So to kick the week off with a bang, I give you the raspberry cake with lemon-almond streusel!
Ok that sounded a little like I was introducing an old-timey magician, like in that Oz movie that I didn’t like. Let’s move on.
We’ve been getting picky with coffee lately, wanting to make sure that it’s brewed just right and doing research about the best methods to do so, and the current favorite around here is Lineage Coffee Roasting, which is a local company run by some really cool people. I appreciate black coffee now thanks to them, which I didn’t think possible before I tasted their Ethiopian Yirgacheffe at our local Monday farmer’s market last week. I’ve also come to enjoy coffee as a culture rather than as a quick drug to get me going in the mornings. This recipe, the ingredients slightly adapted from Blue Bottle’s amazing book, is a perfect dessert to serve with coffee. It’s sweet but not too sweet, which will go well with un-sweetened coffee. It’s light, so you won’t feel like a stuffed whale after a slice. And it’s not too complicated to make, which I think is good for everyone.
This is technically called a “buckle” but I’m not even sure what that is so I went with cake. I mean which of us is requesting a buckle recipe ever?
Also, fresh berries are just going to probably be a part of most of my recipes for the remainder of the summer. Which I’m pretty sure we can all get on board with, since they make everything seem more fresh and tasty.
Another cool thing I love about this – I got to use my spring form pan! Does that excite anyone else or just me? Maybe that’s a foodie thing.
What treats do you enjoy with coffee?
Raspberry Cake with Lemon-Almond Streusel
Adapted from The Blue Bottle Craft of Coffee
Makes one 9 inch cake
1 cup flour
1 tsp baking powder
11 tbsp unsalted butter, room temp
3/4 cup pure cane sugar
3/4 tsp kosher salt
1 tsp vanilla extract
1 cup raspberries, cut into small pieces
1 quantity lemon-almond streusel (see below)
1) Preheat the oven to 350°F. Butter and flour the sides of a 9 inch spring form pan and set aside.
2) Sift the flour and baking powder into a small bowl.
3) Using the paddle attachment on a stand mixer, beat the butter until it’s smooth. Add the sugar and salt and mix on a low speed until the mixture is evenly combined. Scrape the dough off the sides and mix again. It should be light and fluffy.
4) Combine the eggs and vanilla extract in a small bowl and whisk. Add the mixture slowly to the dough while the mixer is on medium speed for about 30 seconds.
5) Add the flour mixture to the mixer and mix until the batter is even in texture. Pour the batter into the pan and smooth it out with a spatula. Sprinkle the streusel on top.
6) Bake for 55 to 60 minutes. The streusel should be dry and golden and the cake should be springy. Let the cake cool for 30 minutes and then remove from the pan. Serve warm or at room temperature and store in a covered container at room temperature.
6 tbsp cold unsalted butter
1 cup all purpose flour
1/2 cup pure cane sugar
3/4 tsp kosher salt
grated zest of one lemon
1/2 cup coarsely chopped almonds
1) Cut the butter into small chunks and let them sit at room temp for exactly 5 minutes.
2) Using the paddle attachment in a stand mixer, combine the flour, sugar, salt, and lemon zest. Add the butter and mix on low speed until it resembles coarse sand, about 2 minutes.
3) Add the almonds and mix until the streusel starts to clump together. Do not let it become a doughy mixture.
If you are making the streusel ahead of time, store it in an airtight container in the fridge for up to 3 days or the freezer for 1 month.
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