CAPE MAY RASPBERRY SOUR CREAM COFFEE CAKE for Donna B.

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A recent Leith Hall b&b guest, Donna B.,  emailed me for two recipesbed and breakfast raspberry sour cream coffee cake for treats that we serve at afternoon tea. The first was Cape May bed and breakfast Gingerbread which was in an earlier post, and this is the second – Raspberry Sour Cream Coffee Cake. Of course, you could substitute any other preserves, but then it would be apricot or orange coffee cake.

 Raspberry Sour Cream Coffee Cake

2 tablespoons canola oil or melted butter

4 cups all-purpose flouregg for Raspberry sour cream coffee cake

1/2 cup granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 large egg

1/2 cup milk

2 teaspoons vanilla extract or vanilla paste

1/3 cup sour cream

1 small jar of raspberry preservesraspberry preserves

1 cup packed light-brown sugar

1 1/2 teaspoons ground cinnamon

1 cup (2 sticks) unsalted butter, melted and cooledbrown sugar for Leith Hall raspberry sour cream coffee cake

Confectioners’ sugar, for dusting

 

Line a 9”x11” baking pan with cooking parchment and spray with cooking spray.

Mix 1 1 1/2 cups of the flour, sugar, baking powder, and salt. In a second bowl, whisk together egg, milk, canola oil or butter, 1/3 cup sour cream, and vanilla. Mix dry ingredients into egg mixture.

Spread batter evenly into prepared pan.  Drop raspberry preserves over batter by random teaspoons full. Combine remaining 2 1/2 cups flour, brown sugar, and cinnamon. Pour melted butter over flour mixture, and toss with a rubber spatula until large crumbs form. Sprinkle crumbs over batter.Cape May bed and breakfast raspberry sour cream coffee cake

Transfer pan to oven, and bake for about 23 minutes. . Continue baking until a cake tester comes out clean or cake springs back when prodded with a finger.

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