Raspberry Lemon Coffee Cake

• temps total: 1 hour 30 minutes

Ingrédients

Crumble

6 Tbsp unsalted butter, cold and diced (85g)

1 cup all-purpose flour (120g)

3/4 cup light brown sugar (160g)

2 tsp cinnamon

pinch of salt

Raspberry Jam

1 3/4 cups raspberries (210g)

1/3 cup granulated sugar (66g)

2 Tbsp water

1 tsp lemon juice

1/2 Tbsp cornstarch + 1 Tbsp water

Raspberry coffee cake

2 cups all-purpose flour (240g)

2 tsp baking powder

1/2 tsp salt

3/4 cup granulated sugar (148g)

2 Tbsp lemon zest

10 Tbsp unsalted butter, softened (141g)

1/4 cup light brown sugar (53g)

2 eggs, room temperature

1 1/2 tsp vanilla

1/2 cup sour cream, room temp (114g)

1 Tbsp milk

1 cup raspberries (120g)

Instructions

Crumble:

Whisk together flour, light brown sugar, cinnamon, and a pinch of salt. Add butter and work it into the flour mixture with your fingers until a crumbly mixture has formed. Place in fridge meanwhile.

Raspberry jam:

Combine 1/2 Tbsp cornstarch and 1 Tbsp water in a small dish. Set aside.

In a saucepan bring raspberries, sugar, and water to a boil. Reduce heat and simmer about 10 min.

Mix in lemon juice and cornstarch mixture. Turn off heat. Set aside to cool.

Coffee cake:

Preheat oven to 350°F. Grease a 9-inch springform pan and line the bottom.

Whisk together flour, baking powder, and salt. Set aside.

In a large bowl add granulated sugar and lemon zest. With your fingers rub them together until it looks like wet sand.

Add butter and light brown sugar. Beat until light and fluffy.

Add eggs. Mix until combined.

Add sour cream and vanilla. Mix until combined.

Add dry ingredients to wet ingredients. Mix until just combined.

Add milk. Mix until combined. Be careful to not over-mix.

Gently fold in the raspberries.

Add batter to pan and spread it evenly. Add raspberry jam all over and then sprinkle crumble on top.

Bake 45-55 min. Let it cool at least 30 min. Run a knife around the edge of the pan before slicing.