Raspberry Lemon Poppy Seed Coffee Cake
I was thumbing through my latest issue of The Food Network Magazine (my sister got me a subscription for Christmas) and I came across a recipe for lemon poppy seed coffee cake and it looked really good. Good enough to persuade me to make it. But then I thought that it would be even better with fresh raspberries inside. So I made this Raspberry Lemon Poppy Seed Coffee Cake to share on the blog. Immediately after wolfing down two pieces while standing in my kitchen I thought that it would be just as delicious with blueberries instead of raspberries, so I’ve now made a mental note to try it with blueberries soon. Either way you make it, I know you’ll love it as much as I do. P.S. It was very delicious with raspberries so don’t let me persuade you from making it this way. I was just saying that it would be just as good with blueberries as well. That’s all.
Whether you’re looking for a breakfast cake, a not-too-sweet dessert or that perfect late night snack, this little coffee cake is for you. It’s for anyone who likes sweets without being over the top. It’s simple, yet worthy of all the attention. Give it a try and let me know what you think below.
Raspberry Lemon Poppy Seed Coffee Cake
Equipment
- 9-inch square baking pan
- Large bowl
- Whisk
- Mixer
Ingredients
Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons poppy seeds
- 2 teaspoons fresh grated lemon zest
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs room temperature
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup sour cream or greek yogurt or buttermilk
- 1 pint fresh raspberries
Topping:
- 3/4 cup all-purpose flour
- 2/3 cup packed light brown sugar
- 1/2 cup rolled oats
- 2 teaspoons poppy seeds
- 1/4 teaspoon fresh grated nutmeg
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter diced
Instructions
- Preheat oven to 350°F. Grease and flour a 9-inch square baking pan, tapping out any excess flour. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, poppy seeds, lemon zest and salt. Set aside.
- In a separate bowl, cream together the butter and sugar until light and fluffy, about 3 to 4 minutes. Beat in the eggs, one at a time, making sure to mix well after each addition. Stir in the lemon juice and vanilla extract. Reduce the mixer speed to low and add in the flour mixture in two batches, alternating with the sour cream. So half the flour, all of the sour cream and then the remaining flour. Make sure to scrape down the sides and bottom of the bowl as needed. Pour the batter into the prepared baking and spread out into an even layer. Top with the fresh raspberries, slightly pressing each one into the batter.
- To make the topping, in a medium bowl, combine the flour, sugar, oats, poppy seeds, nutmeg and salt. Add the butter and rub it in with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the cake batter. Bake, rotating the pan halfway, until a toothpick inserted in the middle comes out clean, about 50 minutes to 1 hour. Transfer to a wire rack and allow to cool completely. Slice and serve with a dusting of powdered sugar if desired. Enjoy!
