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August 2001 Issue
Coffee Cakes on Parade: Part 3
by Ronda L. Halpin
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Like all of the other coffee cakes presented in this series, this month's recipe features fruit. Because the raspberries are cooked before baking, you should feel free to use either fresh or frozen fruit. Since it's equally delicious using either option, this is a great coffee cake to serve year round.

This cake is easy to make and can be baked the night before it's intended to be served. If you want, you can pop it in a warm (250 degree) oven for about 15-20 minutes in the morning to give it that fresh-from-the-oven taste. I like to make this recipe when I know I'll be having guests arrive in the morning, but I'm not sure exactly when they'll be pulling into the driveway. It gives you the opportunity to offer them a tasty bite without making much of a fuss. I especially like to pair it with gourmet coffee, a wide selection of fresh fruit and the morning paper! Any way you serve it, it's a great way to start your day.

I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . I'd also encourage you to experiment with this month's recipe and make it your own. Enjoy!


Apple-Raspberry Coffee Cake

  • Cooking spray
  • 1 1/2 c. fresh or frozen raspberries
  • 1/4 c. water
  • 7 T. sugar, divided
  • 2 T. cornstarch
  • 1/2 tsp. ground nutmeg, divided
  • 1 3/4 c. flour, divided
  • 3 T. margarine
  • 1 T. finely chopped walnuts
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/8 tsp. ground cloves
  • 1 egg
  • 1 c. unsweetened applesauce
Preheat the oven to 350 degrees. Spray the bottom of 8-inch square baking pan with cooking spray. Set aside.

Combine the raspberries and water in a small saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium. Combine 2 tablespoons of the sugar, the cornstarch and 1/4 teaspoon of the nutmeg in a small bowl. Stir this mixture into the raspberry mixture. Cook and stir until the mixture boils and thickens. Stir an additional 2 minutes, then remove it from the heat and set aside.

Combine 3/4 cup of the flour and the remaining 5 tablespoons of sugar in a medium bowl. Cut in the margarine until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture for the topping. Stir the walnuts into the remaining crumb mixture.

Add the remaining 1 cup of flour, the baking powder, the baking soda, the remaining 1/4 teaspoon of nutmeg and the cloves. Add the egg and applesauce; beat until well combined. Spread half of the batter into the prepared baking pan. Spread the raspberry mixture over the batter. Drop the remaining batter in small mounds over the top of the raspberry mixture. Sprinkle with the reserved topping and bake for 40-45 minutes or until the edges pull away from the sides of the pan. Serve warm or cooled.

  • Yields: 1 coffee cake
  • Preparation Time: about 1 hour and 15 minutes

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