Raspberry Ginger Coffeecake
Feel free to substitute your favorite fresh, ripe summer berry. You can make the batter and streusel topping the day before-instructions included below.
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, room temperature
1/2 cup honey such as orange blossom
1/2 cup brown sugar
2 eggs, lightly beaten
zest of one orange, about 2 tablespoons
2 teaspoons fresh ginger, grated or minced
1 cup whole milk yogurt, plain
1 1/2 cups raspberries
For the streusel:
1/4 cup brown sugar
1/4 cup all purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 1/4 cup diced pecans or walnuts
5 tablespoons unsalted butter, cold and cut into bits
Brush a 9 x 13 baking pan with butter
Preheat the oven to 350 degrees. Set a rack in the middle of the oven.
For the streusel, toss together the brown sugar, flour, cinnamon, salt, and chopped nuts. Work the butter through using your hands till it resembles coarse crumbs.
Sift together the flour, baking powder, baking soda and salt. Set aside.
Using a stand mixer or hand held beaters, cream the butter, honey and brown sugar for 3 minutes. Add the beaten egg very slowly to incorporate. Stop and scrape the bowl a few times. Set the speed on low and mix in half the flour mixture till blended. Stop and scrape the bowl. Add the orange zest, ginger and sour cream and mix thoroughly. Finally, add the remaining flour. Stop and scrape the bowl to assure it is evenly mixed, increasing the speed and blending each addition till smooth and creamy. Increase the speed at the end for about 30 seconds. Fold in the raspberries with a rubber spatula.
Spread the batter evenly in the prepared pan and sprinkle with the streusel.
( You can make the batter up to this point, wrap tightly in plastic wrap and store refrigerated overnight. Let sit at room temperature for about 30 minutes before baking. The streusel can be made in advance and stored at room temperature, sprinkled over the cake just when ready to bake).
Bake for about 35 to 45 minutes or until a wire cake tester pressed in the center comes out clean. Serve warm or at room temperature.
Makes about 12 to 15 slices.