Perfect for brunch or an elevated breakfast for dinner. This coffee cake has just the right amount of sweetness and the pecans add an extra crunch!
Raspberry Coffee Cake
Cake:
- 2 cups flour
- 1 cup sugar
- 1 cup sourdough starter discard (see notes)
- 2/3 cup butter, softened
- 1/2 cup brown sugar
- 2 eggs
- 2 tbsp dry milk powder
- 2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 2 cups raspberries, fresh or frozen. If using frozen do not thaw.
Streusel Topping:
- 1 cup brown sugar
- 1/2 cup flour
- 1/2 cup butter
- 1 cup pecans
Grease and flour a 9×13 baking pan.
In a large bowl combine all the cake ingredients except raspberries and mix on low speed until well blended, about 4 minutes.
Spread 1/2 the cake mixture into the bottom of the prepared pan.
Top with rapsberries.
Spread the remaining cake mixture on top of the raspberries.
Combine all the streusel topping ingredients in a food processor. Pulse until pecans are chopped and the mixture resembles coarse crumbs.
Spread streusel topping over the top of the cake.
Bake at 350 for 30-35 minutes until the top is browned and when a toothpick inserted near the center comes out with a few moist crumbs.
Cool slightly and serve.
Notes:
- To save time, make it the night before and place it in the fridge. I like to put the topping on right before placing it into the oven. This helps the topping stay crunchy.
- You can use buttermilk or regular milk in place of the sourdough discard.
- This recipe can be halved. Use a smaller pan, but bake for the same amount of time.
