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Raspberry Sherry AlmondCoffee Cake
I do have to say, there were a lot of cuts.. and second, third and fourth takes, but for now I'm happy with the outcome and look forward to future "DMC Video Productions!
I haven't learned yet how to fade out the music.. so it just cuts off at the end of the video, but my husband and I loved the music choice for this recipe and laughed a lot at some of the words. Cake, and sweets in general create a "love hate" relationship with me.. am I the only one? :)
So I hope you enjoy my first video, but more than that enjoy a yummy slice of cake with a cup of your favorite beverage.
Raspberry Sherry Almond Coffee Cake
Recipe adapted from Ina Gartens Sour Cream Coffee Cake
Ingredients
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 teaspoons pure vanilla extract
2 teaspoons cream sherry
1 1/4 cups sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Streusel
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4-teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped almonds
1 � cups cleaned and dried raspberries
Sherry Sugar Syrup
� cup granulated sugar
� cup brown sugar
� cup water
2 tablespoons cream sherry
Directions
Preheat the oven to 350 degrees F. Grease and flour a 10-inch bunt or tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla, sherry and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the almonds and then gently fold in raspberries so not to crush them.
Spoon half the batter into the pan and spread it out with a spatula. Spread streusel. over batter. Spoon the rest of the batter to cover streusel in the pan.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Syrup Preparation
Meanwhile heat sugars, water and sherry in a medium saucepan. Cook on medium high heat till sugar dissolves. Lower heat to a simmer and cook till syrup thickens, around 15 minutes. Consistency should be thinner than honey, syrup will continue to thicken as it cools. Take off heat and transfer to a porcelain or glass container to cool off.
When cake comes out of the oven, let cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate.
You can drizzle syrup over the coffee cake or have it on the side to allow for individual preference.
Ciao and Buon Appetito!
Laurie
Category Article Cakes, Desserts, DMC Food Video
