raspberry orange coffee cake
December 4, 2011 § 4 Comments
Is it really December? I cannot remember October/November but only long hours of rolling pie dough for Thanksgivings. After that, the wind took speed, literally. Thousands had their power cut and trees fallen. Walking out to the streets the next day, palm tree fronds laid lifelessly. Looking up, the sky was so blue and clear glimpse of sunlight forced through my fingers as I placed my left hand against the sun.
Soaking up the sun when the days are getting shorter is getting difficult. When I have the chance to capture lovely serene moments, I take it in more than I usually do. I’m not one who likes hibernating!
One warm afternoon, I made a raspberry orange coffee cake. Though we all know the season is over, I rummaged my freezer and found half a bag of frozen raspberries. This cake is perhaps half coffee/upside down cake. It has ingredients of a streusel topping but I thought why not make it more lighthearted?
Please feel free to use any berries you enjoy. Though some berries require more sugar depending on their tartness. I like the combination of orange/raspberry; blueberry/lemon; cranberry/mint (quite like Christmas).
This post is also submitted to the Christmas Giveaway in The Sweet Spot. She’s a great baker/cake decorator/food blogger. I’ve been reading her site for many years now and mostly connected because we share the same sweet tooth and take delight in Ferran Adria’s The Family Meal!
1/2 cup chopped walnuts
1/2 cup old-fashioned oatmeal (optional)
1/4 cup earth/smart balance
1/2 cup brown sugar
1 1/2 cups frozen raspberries
a pinch of salt
1 cup all-purpose flour
1/2 cup brown sugar
2 tsp baking powder
1 tsp baking soda
pinch of salt
1/4 cup applesauce
1/2 cup soy milk or any dairy alternative
3 tbsp vegetable oil
1 tsp distilled vinegar
1 orange zest
Place the butter in an cast iron skillet on low heat until melted. Add in sugar and stir slowly until it is completely dissolved. Add in the rest of the ingredients and turn off the heat.
Preheat the oven to 350F. In a mixing bowl, mix the dry ingredients together and in a separate bowl, mix the wet ingredients. Then combine both and whisk it well. Lightly grease an 8 inch cake pan. Place a parchment paper and lightly grease it again,if you are not confident with flipping the cake. This step will make it easier to remove the cake.
Bake for 25 minutes or until golden brown. Once done, let it sit for five minutes. Then place a plate or wooden board on the cake and flip it, upside down.