Le goûter is a sacred French tradition – a late afternoon snack, generally offered to children after school. During the school week, it usually consists of a hunk of baguette with a piece of chocolate or a fruit and some cookies, but on weekend afternoons, when adults are around, it’s an occasion to serve something more sophisticated. A coffee cake is a real crowd pleaser for the young and the old, with or without a coffee or tea.
The streusel topping and cake can be mixed by hand and take just minutes to prepare. The original recipe, which dates back to a 1979 Cuisinart magazine, called for raspberries, but any soft fruit will do.
Ingredients
- Serves 6-8
For the topping:
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- ½ cup light brown sugar
- 2 tablespoons flour
- 1 tablespoon butter, melted
- 1 ounce of semi-sweet chocolate, finely chopped
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For the cake:
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- 1 cup flour
- ¾ cup sugar
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1/3 cup buttermilk
- 1 egg
- ½ teaspoon vanilla extract
- 1/3 cup butter, melted and cooled
- 1 ¼ cup fresh raspberries or other soft fruit
Instructions
- Preheat the oven to 375°F/190°C
- Combine the brown sugar, flour and chocolate in a bowl. Pour over the melted butter and stir to combine.
- Sift the flour, baking powder, baking soda and salt together. Add the sugar and blend the ingredients. In a separate bowl whisk the egg with the shaken buttermilk, vanilla and melted butter. Add the buttermilk mixture into dry ingredients until stir to smooth.
- Pour the batter into the prepared spring form pan. Sprinkle the fruit on top, then cover with the brown sugar topping. Bake 40 to 45 minutes or until well-browned. The cake can be served warm, but is even better after sitting for several hours.
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https://www.charlottepuckette.com/recipes/desserts/raspberry-coffee-cake/
