Yellow Coffee Cake with Raspberries

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.

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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.

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