Friday, February 22, 2013

Berry Moist & Delicious

Grandma N's lipstick was always bright and cheerful.  Some days her lips were flaming red and other days it was sunrise pink.  It always complemented her outfit of the day perfectly.  This coffeecake reminded very much of her...with colored berries and complementing the irresistibly moist and tender cake.  Whenever we spent a week at Grandma and Grandpa's house, the week would include sweet treats for at least one day for breakfast (whether it was donuts or just going out to eat).  Today (if Grandma were alive) we would be celebrating her 95th birthday...instead she celebrates with Grandpa.

Raspberry Sour Cream Coffee Cake
adapted from:

1/2 cup flour (I used 1/3 cup oats)
1/3 cup sugar
zest of 1 lemon
4 T unsalted butter, melted and cooled

1 3/4 cup flour
1 cup sugar
2 t baking powder
1/4 baking soda
1/4 t salt
3 eggs
1 cup sour cream
1 t vanilla extract
2 cups fresh (or 4 cups frozen, thawed) raspberries (I used mixed berries from Costco)

Preheat oven to 350.  Grease and flour a 10-inch springform pan.  In a bowl combine dry topping ingredients and lemon zest; stirring in butter until crumbly. Reserve.  In a small bowl combine eggs, sour cream, and vanilla; mix until well blended and smooth.
In a larger mixer bowl (electric works well here) combine flour, sugar, baking powder, baking soda, and salt. Stir.  Fold wet ingredients into dry until just mixed.  Spread out batter into springform pan.  Top the batter with berries.  Sprinkle with crumb topping mixture.  Bake about 45minutes.  Cool on a wire rack. Remove sides of pan after running a knife around the edge. Serve warm.

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