Fruit Coffee Cake (Raspberry Version)

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This sweet and fruity cake is so delicious and versatile! It can be served for breakfast, brunch, snack, or dessert!

Prep Time20

Cook Time1

Course: Baked Good, Breakfast, Brunch

Cuisine: American

Keyword: Apple butter, Flour, Raspberries, Sugar

Servings:

Author: Nicole

In a medium saucepan, combine the raspberries and water. Bring the mixture to a boil, then remove from the heat. In a small bowl, whisk together the sugar and cornstarch; stir into the raspberries. Cook the mixture over medium heat until it is thick and bubbling. Cook and stir for 2 minutes more. Transfer filling to shallow bowl to cool.

In the bowl of a mini-food processor, pulse together the sugar and flour until combined. Add the butter and process until the mixture resembles coarse crumbs. (Alternatively, you can cut the butter into the dry ingredients using a pastry cutter or two knives.) Keep the mixture in the refrigerator until ready to use.

Preheat the oven to 350°F. Lightly grease an 8 x 8-inch square baking pan; set aside.
In the bowl of a larger food processor, pulse together the flour, sugar, baking powder, baking soda and salt until combined. Add the butter and process until the mixture resembles coarse crumbs. (Alternatively, you can cut the butter into the dry ingredients using a pastry cutter or two knives.) Transfer the mixture to a large bowl.
In a separate bowl, whisk together the buttermilk, egg, and vanilla. Add the wet ingredients to the dry and stir just until moistened.
Using an off-set spatula, spread half of the batter into the prepared baking pan. Gently and evenly spread the cooled filling over the batter. Drop the remaining batter in small mounds onto the filling (DO NOT SPREAD). Sprinkle the chilled topping over the batter and filling. Bake until topping is golden brown, 40-50 minutes. Serve warm or at room temperature. Enjoy!