Raspberry Almond Sour Cream Coffee Cake

(sorry, we had to cut into it..we were starving !)

More often than not, the scene in my kitchen unfolds like a Food Network show..."Iron Chef", maybe, or "Chopped" (or, as my friend AB likes to call it, "whack-a-chef") minus the truly bizarre ingredients (no way am I cooking with cough drops or strawberry Quik...not gonna happen.) We'll have an overabundance of something (on this day, it was sour cream - we kept forgetting we had some and buying more), pretty decent pantry staples (almonds and frozen berries), and a couple of hungry foodie judges (basically, that's most of the people you find around this place) Recently, these ingredients came together in this blog-worthy coffee cake - on my very first try, even. (That almost never happens - I always have to tweak a new recipe once or twice !)

I've made enough cakes - coffee and otherwise - to know the basics, and I had a pretty good idea of where I wanted to end up with this one...light and moist, with a hit of fruit and that magic crumbly sweetness you find in the best coffee cakes. The sour cream needed an egg and a little butter, for lift and flavor..the flour needed baking powder as well as baking soda to counteract the slight acidity of the sour cream...the fruit needed to stay sweet and suspended in the batter, without turning the cake pink (which can happens with frozen berries), and the almonds needed some friends to help them get a little streusel-y. 40 minutes of baking later, and we were practically fighting each other off with forks to get more.

I have a feeling this cake would adapt well to any sort of fruit and nut combination...blueberries and pecans, apples and walnuts, peaches and hazelnuts... always use what appeals to you (or, you know, whatever you have around is always good too :) ). The particular technique I used here actually works best with frozen fruit, since I sort of poked it down into the rather stiff batter...similar to how the Strawberry Buttermilk Cake comes together. You can of course use fresh fruit if you have it - you just may need to make some little holes for it to land in, if the fruit is soft. Trust me, it will all work out in the end....and so, in the immortal words of the Chairman : Allez cuisine !!

Raspberry Almond Sour Cream Coffee Cake

Cake :

1 cup sour cream
1/4 cup (1/2 stick) unsalted butter, melted
1/2 tsp vanilla
1 egg
2 cups flour
1/2 cup plus 1 tablespoon sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup frozen raspberries

Topping

1/4 cup sliced almonds
1/4 cup sugar
1/4 tsp cinnamon
1/8 tsp nutmeg
2 tablespoons butter, soft room temperature

Powered sugar

Preheat oven to 350. Butter and flour a 9" round or square baking pan (I used a fairly deep cake pan).

Whisk together the sour cream, melted butter, vanilla and egg until smooth. Stir in the flour, 1/2 cup of sugar, baking powder, baking soda and salt until smooth (this will be a fairly stiff batter). Spread in prepared pan.

In the same bowl you mixed the cake in (so you pick up the last bits of the flour), toss the raspberries and 1 tablespoon sugar together. Dump this mixture on top of the cake batter, spreading across more or less evenly. Press the raspberries down into the batter.

With a fork or your fingers, work the topping ingredients together until combined and crumbly. Sprinkle the crumbs over the top of the cake.

Bake for 40 - 45 minutes, or until browned and a tester comes out clean. Dust  top of cake with powdered sugar. Let cool about 10 minutes before cutting and serving.

Lemon Berry Mascarpone Cake

The cake we had at Easter was so spectacular, it deserves its own entry - so here it is !

We've had a version of this cake at various local restaurants...the restaurant version, I found later, is one made by Sysco, a supplier to the restaurant industry. Luckily, it turns out the cake is also pretty easy to make at home. Mark found a great version of it at a great blog called Let's Get Cooking . The recipe we used was here :

Lemon Berry Mascarpone Cake

My one minor quibble - a recurring theme, this week - is that there was no recipe ingredient list. Mine is shown below, with a few minor tweaks. This is a great, great cake...and easy, I promise !

EDITED 6/14/2017 : wow, this is by far the most visited recipe on this blog - I'm so humbled !! Based on reader comments I've tweaked the crumble a little bit; some lemons are juicier than others, resulting in the crumble being a bit too wet to work with. Otherwise, carry on as written !! K

Lemon Berry Mascarpone Cake

3 cups flour
1 and 2/3 cup sugar
Zest and juice of two lemons
6 tbsp of melted butter, plus one stick of butter at room temperature
1 tsp baking powder
1 tsp baking soda
3 eggs
3/4 cup sour cream
2 cups mixed berries (raspberries, blackberries, blueberries…)
500g mascarpone cheese
1/4 cup half & half
4 - 6 tbsp powdered sugar, plus more for topping

Start by making the crumb topping. Combine one cup of the flour, 2/3 cup of the sugar, half the lemon zest and 1 tablespoon of the lemon juice to start., Stir in 6 tbsp of melted butter with a fork until crumbly. (If you feel the crumble is too dry, add a bit more lemon juice until it's the consistency you like) 

Move on to the cake portion. Preheat your oven to 350 degrees.  Butter two 8″ cake pans (to make things even easier, you can fit a round of parchment paper into the pans as well…this is a pretty sticky cake ! I did it without, though…)

In a small bowl, sift together the remaining 2 cups flour, 1 tsp baking powder and 1 tsp baking soda.

In mixer bowl, cream the 1 stick of softened butter and the remainder of the lemon zest and juice.  Add the remaining 1 cup sugar and mix well.  Add 3 eggs, one at a time, beating after each addition.  Mix in about half the dry ingredients, then half the sour cream, then the rest of the dry ingredients, then the last of the sour cream. Beat until well combined.

Divide batter between prepared cake pans. Sprinkle one cup of berries over the top of each cake pan. Divide the crumb topping mixture evenly between the two pans and press down gently. Bake for 40 – 50 minutes, or until cake tester (or toothpick) inserted in the middle comes out clean.  Let cake cool completely in pans.

When you’re ready to assemble, prepare your filling. Beat together the mascarpone cheese, half & half, and powdered sugar to taste. Place one cake layer on your serving plate, crumb side up, and spread all the filling on top. Top with second cake layer, crumb side up, and dust with powdered sugar.

Refrigerate the cake until the filling is firm, a few hours at least.  Serve cold or at room temperature. Store leftovers in the refrigerator.