Maple Raspberry Coffee Cake

Adapted fromĀ 101 Cookbooks

Moist and not-too-sweet, this coffee cake is perfect for a brunch or with tea. The addition of thyme and rosemary add a welcome complexity.

  • 1 cup whole wheat pastry flour
  • 3 tablespoon old-fashioned oats (not the quick cooking kind)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon fresh thyme leaves
  • 1/4 teaspoon fresh rosemary leaves, chopped
  • 4 tablespoons (1/2 stick) unsalted butter, room temperature
  • 1/3 cup pure maple syrup
  • 1 large egg, room temperature
  • Zest of 1 lemon
  • 2 teaspoons pure vanilla extract
  • 1/4 cup buttermilk
  • 1-1/2 cups raspberries
  • Topping:
  • 1/2 cup whole wheat pastry flour
  • 4 tablespoons (1/2 stick) unsalted butter, cold and cut into chunks
  • 1/3 cup dark brown sugar
  • 1/4 teaspoon fresh thyme leaves
  • 1/2 cup chopped pecans
  • Preheat the oven to 350 degrees F. Butter a loaf pan and line it with parchment paper, allowing the excess to hang off the sides. This will allow you to remove the cake from the pan easily.
  • In a medium bowl, whisk together the flour, oats, baking powder, baking soda, salt, thyme and rosemary. Set aside.
  • In a bowl of an electric mixer fitted with the whisk attachment, cream the butter over high speed until light and fluffy. Drizzle the maple syrup into the running mixer slowly. The mixture will look curdled, but don’t worry. It’s fine. You may need to stop the mixer and scrape down the sides of the bowl a couple times. With the mixer running on medium, add half the flour, then half the buttermilk. Turn the mixer down to low and add the rest of the flour and the rest of the buttermilk. Stop the mixer as soon as it’s combine. Gently stir in the 1 cup of the raspberries, then place the mixture into the prepared loaf pan. Be sure to distribute the batter evenly.
  • To make the topping, place the flour, butter, sugar, thyme and pecans in a food processor. Pulse until the mixture is combined and a bit mealy looking. Spread about 2/3 of the crumb topping over the batter, then add the rest of the raspberries. Add the remainder of the crumb topping, pressing gently.
  • Bake for 45 minutes on the middle rack, or until a cake tester comes out clean. Allow the cake to cool for 5 minutes, then using the parchment paper overhang, remove it from the pan and allow it to cool fully on a cooling rack.
  • Quick Tips
  • 1. I used frozen raspberries because I insisted on making this before raspberries came into season. They worked beautifully and I got my fix.
  • 2. I cannot tell you how this tastes beyond the day it is made. We ate the whole thing in a sitting (with our brunch guests, of course). I imagine it would keep well stored at room temperature tightly wrapped, but why would you want to? Just eat it and enjoy.

Preparation time: 25 minute(s)

Cooking time: 50 minute(s)

Number of servings (yield): 8

One response to “Maple Raspberry Coffee Cake”

  1. Pat Robertson says:

    I just put this coffee cake in the over and realized I still had the egg on the counter! Then I realized it never said to add the vanilla or the lemon zest either. Oh my! Am I missing something? Wonder what I will have?

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