Darlings, I’m so behind. I have draft post recipes for things I ate ages ago. But I’ve only held on to the few that were especially memorable and I’ve got to get them down or I’ll not move on to something new.
This lovely little cake is a sweet hat tip to my fondness for everyday cakes. I didn’t keep this one, but gave it away to a grateful mister and apparently it got rave reviews from half a dozen people who polished it off. It’s not especially generous to give away a cake when compared to sharing it once you have it.
In an effort to make this healthier, while still making it a treat, I cut the sugar in half from the original recipe and used whole wheat flour and unsweetened shredded coconut to complement the raspberries I’d frozen from this summer’s garden. It baked up so beautifully, don’t you think? Make it. Eat some with coffee. Share only if you have to.
Raspberry Coconut Sour Cream Cake
Adapted from Annie’s Eats
For the crumb topping
1/2 cup whole wheat flour
1/4 cup brown sugar
1/2 cup unsweetened shredded coconut
4 Tbs (1/2 stick) butter, melted and cooled slightly
For the cake
1 3/4 cups whole wheat flour
1/2 cup brown sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 Tbs milk
1 cup sour cream
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
2 cups fresh or frozen raspberries
Preheat the oven to 350 degrees. Lightly butter and flour and 10-inch springform pan. To make the crumb topping, combine the flour, sugar, and coconut in a small bowl and mix well. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
To make the cake, combine the flour, sugar, baking powder, baking soda and salt in a large bowl. In another bowl, whisk together the eggs, milk, sour cream, and extracts until well blended. Make a well in the center of the flour mixture and add the liquid ingredients. Fold together gently until evenly mixed and no streaks remain, being careful not to over mix. Spread the batter into the prepared pan in an even layer. Dot the top of the batter with the raspberries. Sprinkle the crumb topping evenly over the berries.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40-55 minutes. (Watch the baking time! The original recipe says 38-42 minutes and mine took nearly 55.) Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve warm or at room temperature, cut into wedges.