I love coffee cake. Weather it's slathered in glaze, braided into a fancy shape, or fluffy, buttery cake, I love'em all. So when I had a bunch of deliciously sweet raspberries that were just on the verge of getting over-ripe, I knew I wanted to bake with them. So, voila – raspberry swirl coffee cakes.
This coffee cake is fluffy and buttery, and the raspberries cut through the rich cake creating the perfect coffee cake.
I love mini- desserts. They're easy to share, and they provide instant portion control. Plus, they're adorable. Who can resist a mini-cake? Not me. That's for sure!
I used a 4-inch spring form pan by Wilton. It's very similar to these, but I bought mine in a set of three from Target. I think these pans would be perfect for making mini-layered cakes. I already have some plans for mini-layer cakes brewing in my noggin.
Although this is technically a "coffee" cake, I don't really drink coffee or caffeine for that matter. I drink half a cup of black coffee before running or a cup of green tea before swimming laps. So, even if you don't drink coffee (like me) you can still enjoy these raspberry swirl cakes. I sure did!
Mini-Raspberry Swirl Coffee Cakes
Ingredients for the Raspberry Filling
6 ounces or about 1 1/4 cups of fresh or frozen raspberries
1 1/2 tbs granulated sugar
1 tbs fresh lemon juice
pinch of salt
3/4 tbs corn starch dissolved in 1 tbs cold water
Instructions for the Raspberry Filling
Mix all of the ingredients in a medium, heavy-bottom saucepan. Over medium heat, bring the mixture to a boil, stirring occasionally. Continue boiling and stirring for about 2 minutes, or until the mixture is thick and shiny.
Transfer the filling to a bowl. Cover and chill until ready to use.
Ingredients for the Cake
1 1/2 cups all-purpose flour
3/4 tsp baking powder
1/3 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/3 cup buttermilk
1 tsp lemon zest
1 1/2 tbs lemon juice
1 tsp vanilla extract
2 large eggs, room temperature
9 tbs unsalted butter, softened
1 cup sugar
Instructions for the Cake
Preheat the oven to 325 degrees F.
Sift the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl.
In a separate bowl, whisk the buttermilk, lemon zest, lemon juice, and vanilla together.
In the bowl of a mixer fitted with a paddle attachment, cream the butter and sugar until pale and fluffy, about 3 minutes. Add one egg at a time, mixing well after each addition. Once eggs are just incorporated, scrape down the bowl.
With the mixer on low speed, add the dry ingredients (the flour mixture) and the wet ingredients (the buttermilk mixture) in thirds, starting and ending with the dry ingredients.
Spray each of the mini-spring form pans with oil. Fill the prepared pans about 2/3 full. Once filled with batter, take the back of a teaspoon and make a trench of sorts in the batter along the edges of the pan. Fill the indentation with raspberry filling. Using a toothpick, swirl the raspberry filling into the cake.
Bake each cake for about 35 minutes. Cool the pans on a wire rack for about 10 minutes. Then release the cake from the spring form pan. Allow the cakes to cool completely.
Yields 6, 4-inch cakes.
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