Fresh ginger and honey add notes of spice and warmth to this simple yet rich coffee cake recipe. Feel free to substitute your favorite freshly picked summer berry for the raspberries. Planning a special gathering? You can make the batter and streusel topping the day before (see note) to cut down on last-minute work on the day of the party.
Makes 12 to 15 servings
2 cups unbleached all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) unsalted butter, at room temperature
½ cup light-colored honey
½ cup firmly packed brown sugar
2 eggs, lightly beaten
Grated zest of 1 orange (about 2 tablespoons)
2 to 3 teaspoons peeled and grated or minced fresh ginger
1 cup plain whole-milk yogurt
1½ cups Driscoll’s organic raspberries
For the streusel:
1/4 cup firmly packed brown sugar
1/4 cup unbleached all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 ¼ cups pecans or walnuts, chopped
5 tablespoons cold unsalted butter, cut into small pieces
1. Position a rack in the center of the oven and preheat to 350°F. Butter a 9-by-13-inch baking pan.
2. To make the cake, in a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, cream together the butter, honey, and brown sugar on medium speed until smooth and creamy, about 3 minutes. Slowly add the eggs and beat until incorporated. Stop the mixer and scrape down the sides of the bowl.
3. On low speed, add half of the flour mixture and beat until blended. Stop the mixer and scrape down the sides of bowl. Again on low speed, add the orange zest, ginger, and yogurt and beat until thoroughly combined, then increase the speed to medium as the ingredients are incorporated to ensure even mixing and full absorption. Finally, on low speed, add the remaining flour mixture and beat until incorporated. Stop the mixer and scrape down the sides of the bowl to ensure all the ingredients are evenly mixed. Then, on medium speed, beat until the batter is smooth and creamy, about 30 seconds. using a rubber spatula, fold in the raspberries. Spread the batter evenly in the prepared pan.
4. To make the streusel, in a medium bowl, toss together the brown sugar, flour, cinnamon, salt, and nuts. Scatter the butter over the top and work it in with your fingers until the mixture resembles coarse crumbs. Sprinkle the streusel evenly over the batter.
5. Bake until a cake tester inserted into the center comes out clean, 35 to 45 minutes. Let cool on a wire rack until at least warm. Serve warm or at room temperature.
Note : You can make the batter as directed in steps 2 and 3, then cover the bowl tightly with plastic wrap and refrigerate it overnight. The next day, spread the batter in the prepared pan and let it sit at room temperature for about 30 minutes before baking. The streusel can also be made the day before and covered and stored at room temperature. Sprinkle it over the batter just before the pan goes into the oven.
Recipe and image from Good Morning Baking