This is a light and fragrant, moist and flavorful coffee cake. Crispy sweet cashew topping and sour raspberries give character without making the cake too sweet or heavy. I might even call this a comfort cake.
Here’s what I used:
Dry:
- 5 dl wheat flour
- 0,6 dl granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1-2 teaspoons vanilla sugar
- (pinch of turmeric)
Wet:
- 3 tablespoons canola oil
- 1/2 dl plain soy yogurt
- 0,7 dl sweetened apple sauce
- 2 dl oat cream (or soy milk)
- 3 tablespoons Grand Marnier (or other citrus liqueur)
- (1 teaspoon rum extract)
And:
- 2 dl frozen raspberries
Topping:
- 2 tablespoons wheat flour
- 1,5 tablespoons granulated sugar
- 1/4 teaspoon cardamom
- 1 tablespoon margarine
- 1,2 dl chopped cashew nuts
To prepare the pan:
- margarine and semolina
While making the batter, I preheated the oven to 175 degrees celsius. Before starting I also greased a round baking pan with margarine and sprinkled it with semolina to prevent sticking.
First, I mixed the topping ingredients in a small bowl with my fingers until a crumbly texture resulted.
Then I prepared the batter, by mixing the wet ingredients in one bowl and the dry in another. I added some turmeric for a yellower color. Then I poured the wet in dry, and mixed a little until smooth. This batter was not as liquid as some cake batters are. Finally, I folded in frozen raspberries, mixing just lightly to prevent them from staining the whole batter.
Before baking, I poured the batter into the prepared pan and sprinkled the topping over it. I baked the cake at 175 for 40 minutes, when a toothpick came out clean, and the topping had browned.
I let the cake cool for 10 minutes by the window, while the coffee was brewing. And then we ate almost half of the cake.
