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mmmmm, coffee cake

February 15, 2010

Coffee cake is delicious. This summer, Geoff and I trekked it out to the West coast (best experience ever) and tried to find those really stellar restaurants that aren’t too pricey, aren’t too big, and aren’t too similar to whats around them.  I think we both agree that Portland, OR had some of the best food we’d ever eaten.  Yes, a very bold statement but I think it still rings true (with the exception of our home-made bolognese sauce).  One of the places we stopped at had been featured on Guy Fieri’s show Diners, Drive-In’s and Dives and looked… well, pretty good so we decided to give it a go.  This restaurant was called Arleta Library, and the food was fantastic but there’s more to come on that later on.  While we were there, we decided to grab a slice of raspberry coffee cake for dessert. I wish I could have snagged that recipe because it was like heaven had been made into sour cream and butter.  So last weekend, Geoff suggested we try to recreate it.  We found a recipe from Anna Olsen for apple walnut coffee cake but decided we didn’t want to apple-it-up so we kept it plain jane.

raspberry coffee cake from Arleta Library

So we made a half-and -half coffee cake.  On one half, we tried raspberry jam in the middle and on the other half, we  stuck with the recipe filling but subbed hazelnuts for walnuts.  Results were good! Nice moist cake that I really enjoyed.  The jam experiment didn’t work too well but when raspberries are in season, I’ll give it another go and stuff the insides with fresh, ripe raspberries.

Ingredients

For cake:
1/2 c unsalted butter at room temperature
1 c sugar
2 eggs
1 tsp vanilla
1 c sour cream
2 c flour (we used cake and pastry, recipe calls for all purpose. Take your pick)
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt

For topping
1/4 brown sugar
1 tbs flour
1 tsp cinnamon
1/2 hazelnut pieces
1 tsb unsalted, melted butter
* half the toppings if you wanted to take on a two-cakes in one approach!

Directions
Preheat oven to 350 degrees
1. Cream the butter and sugar until smooth and light, then add eggs one at a time making sure they’re well incorporated
2. Next, stir in sour cream and vanilla
3. In a separate bowl, combine the dry ingredients then stir then into the wet ingredients until it is just mixed
4. In a new bowl, combine all of the ingredients for the topping
5. Scrape half of the cake batter into a greased 8 in square cake pan or a 9 in round cake pan, level, then sprinkle half or your topping.  Add the rest of the batter and repeat
6. Bake for about 35 minutes and enjoy

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4 Comments leave one →
  1. February 16, 2010 12:06 pm

    Coffee cake is a weakness of mine! Sour Cream coffee cakes especially. They always turn out the best. Love the raspberry filling idea.

  2. February 16, 2010 3:14 pm

    As soon as my butter is soft I’m making this. Perfectly simple for a day like today!

  3. February 22, 2010 3:45 am

    That looks so good! :)

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  1. Just Add Hazelnuts « Eat Your Tart Out.

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