spiced coffee cake with raspberry curd!

This easy spiced coffee cake with raspberry curd is sure to be the star of all of your spring celebrations!

can we take a moment for coffee cake?

Longtime readers know that I love a good coffee cake. Whether cranberry, pumpkin or espresso, in a doughnut or muffin, I’m that girl.

There’s just something so familiar and comforting about putting a plate of coffee cake out with a knife, a stack of plates and a pot of coffee, that gives me all the happy feels. The fact that the recipe is typically an easy, one-bowl affair, requires no fancy equipment and freezes beautifully firmly plants this cake in my list of VIP recipes.

you need this springtime version!

When a client shoot left me with a large jar of leftover raspberry curd I knew I had the start of a lovely coffee cake. This curd is DEEE-licious, so easy, and bursting with raspberry-lemon flavor. I couldn’t wait to layer it into my go-to coffee cake recipe!

I couldn’t help but jazz things up a bit!

I knew I wanted to top this cake with my tried-and-true streusel. And an open jar of Spice House crystallized ginger nibs was going to take it up a notch. For the cake itself I added the zest from a whole lemon and some of my Selefina Spicy Baking Blend. Perfect.

what ingredients do you need to make this spiced coffee cake with raspberry curd?

Other than the candied ginger and spice blend, this recipe uses the simplest of ingredients:

• lemons
• frozen raspberries
• granulated sugar
• eggs
• butter
• cornstarch
• light brown sugar
• flour
• kosher salt
• crystallized ginger nibs
• vanilla
• sour cream
• baking powder
• baking soda
• Spicy Baking Blend

how do you make it?

You’ll start with the curd:

Heat lemon zest and juice with frozen raspberries till the mixture turns liquid. Strain out the solids, return the liquid to the saucepan and add sugar, eggs and cornstarch. Cook till thickened and strain again. Whisk in butter and you have a delicious curd! Keep chilled till needed.

To make the streusel simply combine the ingredients in a bowl, spread on a baking sheet and let dry out while you prepare the cake batter.

This cake is a one-bowl wonder – just beat all the ingredients in a single bowl!

Pour the batter into a square baking pan and top with the raspberry curd followed by the streusel. Bake, cool and serve (or freeze)!

baking with Elizabeth as I do each month!

This beauty is part of my monthly series “Sweet Treats for your Sweet Tooth” that I do with the talented Elizabeth of Pinecones and Acorns. We wanted to do an Easter/spring-themed coffee cake and I’m so pleased with how this turned out!

Elizabeth’s raspberry almond frangipane coffee cake looks absolutely delicious and is so pretty too – be sure to check out her recipe here!

Enjoy!

Spiced Coffee Cake with Raspberry Curd!

sherisilver

The PERFECT springtime coffee cake!

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 9

Equipment

• microplane
• lemon squeezer
• sieve
• whisk
• Sheet pan
• parchment paper
• 8 x 8 baking pan
• hand mixer
• small angled spatula
• wire cooling rack

Ingredients

  

1x2x3x

For the raspberry-lemon curd:

• 2 large lemons
• 10 ounces fresh or frozen raspberries (if using frozen do not thaw)
• 1 cup granulated sugar
• 3 large eggs, at room temperature
• 6 tablespoons unsalted butter, at room temperature
• 1 tablespoon cornstarch

For the streusel:

• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 3/4 cup all purpose flour
• pinch of kosher salt
• 3 tablespoons crystallized ginger nibs

For the cake:

• 8 tablespoons unsalted butter, at room temperature
• 1 cup granulated sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 cup 8 ounces sour cream
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon kosher salt
• zest from one lemon
• 1/2 teaspoon Spicy Baking Blend (see Notes)
• 2/3 cup raspberry curd

Instructions

 

Make the curd:

• Zest and juice both lemons – you should have 1/4 cup of juice. Place the zest, juice and raspberries in a small pot and heat on medium low, using the back of a spoon to crush the berries, till the mixture is liquid.
• Pour the mixture into a fine sieve set over a large bowl, pressing hard to extract all of the liquid (be sure to scrape the liquid from the bottom of the sieve into the bowl as well). Discard the solids and return the liquid in the bowl to your pot. Place the butter into the bowl, clean the sieve and place it over the bowl.
• Add the sugar to the pot and whisk to combine. While continually whisking add the eggs, one at a time, along with the cornstarch. Cook the mixture over medium heat, stirring constantly, until it thickens (it will coat the back of a wooden spoon). Immediately remove from the heat.
• Pour the mixture through the sieve and press down to extract all of the liquid. Whisk until the butter is melted and completely incorporated into the liquid. Transfer to a jar and refrigerate till needed.

Make the streusel:

• Melt the butter in a large heatproof bowl. Add both sugars, followed by the flour and salt. Stir to combine, add the ginger and stir again. Spread evenly onto a parchment lined baking sheet, breaking up any large clumps. Set aside.

Make the cake:

• Pre-heat the oven to 350 degrees and line an 8" square baking pan with parchment paper, leaving an overhang on all sides.
• Beat the butter and sugar till light and fluffy. Add the eggs, vanilla and sour cream and beat again. Add the flour, baking powder, baking soda, salt, lemon zest and spicy baking blend, and beat till combined.
• Transfer the batter to your prepared pan and use a small angled spatula to spread evenly. Top with the curd and spread evenly. Top with the streusel.
• Bake for 50 - 60 minutes until a tester tests clean (no crumbs) and the center feels firm when lightly pressed (if the edges are starting to get too brown you can cover with strips of foil). Remove from the oven and cool in the pan on a wire rack.

Notes

1. Substitute the Spicy Baking Blend with 1/4 teaspoon each ground ginger and cardamom.
2. You can omit the crystallized ginger nibs if desired.
3. Feel free to use store bought curd if you like!

Keywords cake, coffee cake, curd, raspberry, raspberry curd, streusel

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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