Lemon Raspberry Coffee Cake

Chef Leslie Mackie

Macrina Bakery

Seattle

Chef Leslie Mackie of Macrina Bakery and Café puts a new spin on classic Bundt or coffee cake with the tart-sweet flavor combination of lemon and raspberries. Frozen red raspberries, available year round, make it possible to bake and serve this cake in any season.

Steps

1. Preheat oven to 325 F. Line a rimmed baking sheet with parchment paper and set aside.
2. Brush Bundt pan with canola oil and sprinkle with ¼ cup flour. Cover evenly with flour and shake out any excess; set aside.
3. In medium bowl, sift remaining flour, baking powder, baking soda and salt. Add lemon zest and mix thoroughly; set aside.
4. In bowl of stand mixer, place butter and sugar. With paddle attachment, cream 3 to 5 minutes or until mixture is light in texture and pale in color. Scrape bowl’s edge to ensure it’s well creamed.
5. Beat in eggs, one at a time, waiting until each egg is fully incorporated. Scrape bowl frequently to ensure mixture is well combined. Add in lemon juice and incorporate.
6. Alternately add flour mixture and yogurt, adding in 3 additions. Remove bowl from mixer and gently fold in raspberries, ensuring all is combined.
7. Pour batter into prepared Bundt pan. Level batter in pan and bake 45 minutes or until top of cake is golden brown and when pierced with a toothpick it comes out clean.
8. Let cake cool in pan 1 hour. Release cake from pan using a paring knife around edge, following curve of pan. Invert cake onto a plate and remove pan.
9. In small bowl, combine powdered sugar, raspberry jam and water; mix until blended and drizzle over coffee cake. Garnish with additional raspberries and/or sugared edible flowers or herbs.

Photo courtesy of Washington Red Raspberry Commission