I’m finised with summer desserts, for the year here, at Julie’s Jazz. It’s time to switch gears to fall. I’m sorry if you are not ready. But, the first Pro-NFL ball has been tossed, so there is nothing we can do about it really. Just go to foodgawker and take a look at how many people have already climbed on the train to pumpkinville.
Not that I really made that many summer desserts this year. I have been too busy trying to learn WordPress. I believe I’ve lost the Logo at the top of my pages in an attempt to un-deform my teaser thumbnails. I really don’t know what the hell I’m doing. But it’s OK. I am just going to calm down about it and take it one day at a time. I’ll try to just fix things as I go and learn as much as I can in the process.
This recipe was adapted from a Barefoot Contessa recipe. Some Food Network stars, I’ve found, are kind of hit and miss when it comes to their recipes. But this lady is always spot on! She knows just how to use fat and always in the perfect amounts and applications! This cake seemed best on the day it was baked.
Raspberry and Hazelnut Coffee Cake
Ingredients
- ½ c. unsalted butter at room temperature
- 1 and ½ c. sugar
- 2 eggs
- 1 c. sour cream
- 1 tsp. vanilla
- 2 c. flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. Kosher salt
- 1 tsp. ground ginger
- 1 tsp. dried Valencia orange peel
- 16 oz. fresh raspberries
- ½ c. chopped hazelnuts
Instructions
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Preheat the oven to 350° F. Line a 9” baking pan with foil backed parchment paper.
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In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and 1 c. of the sugar on medium-high speed, until light and fluffy (about 5 minutes). Turn the mixer on low; add the eggs, one at a time. Add the sour cream and vanilla, and mix. In another medium mixing bowl combine the flour, baking soda, baking powder and salt. Keeping the mixer on low, add the dry ingredients to the batter and mix just until combined (adding a little at a time). In a small bowl, combine the remaining sugar, the ginger, and the orange peel.
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Spread half of the batter evenly in the pan. Top with half of the raspberries. Sprinkle two-thirds of the sugar mixture over the raspberries. Spread the remaining batter on over the first layer of raspberries. Top that layer with the rest of the raspberries. Sprinkle with the remaining sugar mixture and the hazelnuts.
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Bake the cake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean. Let cool for a few minutes. Slice and EAT!!! This cake is great warm or at room temperature. I suspect it would also be amazing with a large scoop of vanilla ice cream!
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Recipe adapted from the Barefoot Contessa: Fresh Peach Cake
Juliana, your new site design looks amazing! Love how clean it is, it almost makes your photos pop up more. Is it Thesis theme? And this coffee cake looks so delicious, I’ve been so busy lately – haven’t been baking much, but I’d like to have a slice of this cake right now! 🙂
Thank You so much! It is Thesis. I have a lot of little things I want to fix but I am working on them little by little. Your site is really great! Can’t wait to see what you come up with next!
Mmm, this looks great!! I’m kinda ready for fall recipes too, maybe not pumpkin ready, but soups and chilis at least 🙂
You’re right, pumpkin might be a stretch but it comes so fast! Thanks for reaching out!