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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

  1. Preheat the oven to 350° F. Line a 9” baking pan with foil backed parchment paper.
  2. 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.
  3. 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.
  4. 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!
  5. Recipe adapted from the Barefoot Contessa: Fresh Peach Cake