Raspberry Struesel Coffee Cake

More things with berries! I went berry picking with my lovely friends and ended up with about 10 pounds of berries. I may have gone a little overboard with the berries. But on the other hand, it doesn't really seem to be a problem and my co-workers are pretty happy about eating all the berry baked goods so I say it was a win.

I am excited about this recipe because it is a Bionic Baker original and I think it turned out pretty good. It is intimidating to deviate too much from an actual recipe because I worry about creating something not that worthwhile. That's why I normally like to modify existing recipes. I wasn't finding a recipe for exactly what I was envisioning (which is a combination between a coffee cake and a berry crisp) so I gave it a shot.

One of my favorite things in the world is struesel topping so I thought I had to have that. I had a lot of raspberries and I wanted to give them a little more kick so I added some sherry and brown sugar. The dough is very rich and thick but not too sweet, with a little tang from the sour cream.

Because of the moisture of the berries on top, I had trouble telling if it was done and overcooked it a bit. It was really tasty anyway, but a little dry. I've scaled back the cooking time but you should check on it and pull it out when you think it's done. When testing for doneness, make sure you stick the knife or toothpick into the cake and not the berry topping.

I was envisioning the berries to be more separate and integrated individually into the cake, but I really like the way it came out, with pockets of raspberry filling nestled into it. The struesel topping is great! I could eat just that. Overall it was a lot of fun to make this up and have a pretty satisfactory result. I will definitely be trying to do this more.

Raspberry Stuesel Coffee Cake

RASPBERRY FILLING
2 cups raspberries
2 tbsp sherry
2 tbsp brown sugar
1 tsp cornstarch
CAKE
3/4 cup sour cream or plain yogurt
3 eggs
1 cup sugar
2 tsp vanilla
1 1/3 cup unbleached all-purpose flour
2/3 cup pastry wheat flour
2 tsps baking powder
1/2 tsp salt
1/2 tsp baking soda
TOPPING
4 tbsp butter, melted
1/2 cup rolled oats
1/2 cup coarsely chopped walnuts
1/4 cup brown sugar
1/4 cup flour
1. For the filling: mash raspberries gently (leave some whole berries) with sherry and brown sugar. Stir in cornstarch
2. For the cake: Beat sour cream and eggs until smooth. Add vanilla and sugar and beat until blended.
3. Mix in flours, baking powder salt and baking soda until just combined.
4. For the crumb topping: mix ingredients until combined and crumbly.
5. Pour cake batter into a greased 10-inch round pan. Spread raspberry filling evenly over the top. Sprinkle with the crumb topping
6. Bake in a 350 degree F oven for 30 - 35 minutes.

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