Our lives are quite often punctuated by daily activities or rituals that we just wouldn't function without. Mine are breakfast and afternoon coffee! I always need to have something with my comfort cup of coffee and it has to be something sweet of course!
This post's cake is called coffee cake but truth be told has no coffee in it, but it's called a coffee cake because it makes such a perfect companion to coffee. In fact it tastes better when eaten while drinking coffee than if you have it alone.
I have made this cake before but with different fruits, this time I opted for raspberry and a touch of lemon for fresh and floral flavors.
There's nothing overaly complicated with this recipe but it does require some planning and if possible a bit of preparation ahead. The result is really worth all the effort you put into it. You will get a cake with four layers all harmoniously combined. The first layer is the rich and soft base, the second is the creamy and sweet cheese layer, topped by the third layer of tangy raspberries and finished by the last crumbly cinnamon and crunchy almonds layer!
Let´s start caking. I used an 18 cm springform pan for this one.
For the Streusel layer :
- 20 g cold butter, cut into small cubes
- 20 g sugar
- 40 g flour
- 1/2 tsp cinnamon
- dash of salt
Combine all ingredients in a bowl and with the tip of your fingers bring everything together until you get a sandy mixture! I made this layer the night before, and left it in the fridge.
- 1 egg at room temperature
- 80 g sugar
- 60 g soft butter
- 60 g sour cream or yogurt
- zest of half of a lemon
- 1/2 tsp vanilla extract
- 125 g cake flour
- 1/2 tsp baking powder plus 1/4 baking soda
- dash of salt
Combine flour, baking powder, baking soda and salt and set aside.
Cream butter and sugar, add the sour cream, mix until well combined, add the egg, lemon zest and vanilla and mix again. Add the flour mixture, mix for a few seconds until combined. Spread the batter on the prepared pan, making sure that the edges are about one cm higher, making room for the cheese layer.
- 125 g cream cheese at room temperature
- 40 g sugar
- zest of half a lemon
- 1 small egg (about 50 to 55 g)
- 100 to 125 g of fresh raspberries and almonds, preferably slivered (optional)
Mix the cheese with the sugar and lemon zest, once combined add the egg and mix again until you have a homogeneous mixture.
Now pour the mixture over the cake layer, arrange the raspberries until they cover the cheese layer.
Sprinkle the streusel all over the top and finish with the almonds if using!
Bake in a preheated over (160C) for about 40 min. It will be ready when the edges are golden brown, the middle is slightly soft and the streusel is golden in color!
Leave it to cool in the pan for 10 to 15 min, then remove and let it cool completely. You can sprinkle some dusting sugar or have it as it is with some fresh raspberries and some coffee of course!