Zesty orange and raspberry coffee cake, the perfect dessert for summer!
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Summer Coffee Cake
Serves 8 to 10
½ cup of Unsalted Butter, melted
¼ cup of Sour Cream
¾ cup of Milk
2/3 cup of Granulated Sugar
1 Tsp of Vanilla
Zest of One Orange
1 3/4 Cups of All Purpose Flour
2 tsp of Baking Powder
½ tsp of Salt
1 cup of Fresh Raspberries
For the Glaze
2/3 cup of Confectioner Sugar
1 Tbsp of Freshly Squeezed Orange juice (you might need more to get it to a runny consistency but start with 1 Tbsp )
Preheat your oven to 400 degrees, spray an 8×8 Baking dish with non-stick cooking spray and lay the bottom with parchment paper, set aside.
In a large bowl, whisk together the flour, sugar, baking powder and salt.
Place the raspberries in a small bowl and add in ¼ cup of the dry ingredients and gently toss the raspberries in the dry ingredients mixture so that they are coated well.
In a separate bowl or a large measuring cup, whisk together the milk, sour cream, melted butter, egg, vanilla and orange zest.
Pour the wet ingredients into the dry and whisk them all together until they are well incorporated.
Using a spatula, very gently fold in the raspberries and flour mixture.
Pour the batter into your prepared pan and bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely.
To make the glaze:
In a bowl, whisk together the confectioner sugar and orange juice until it develops a runny consistency.
Invert the cake on a platter and drizzle the glaze over the top.
Allow it to set for a bit and then serve.
Tools used: a few bowls, a whisk, a spatula, a spoon, a baking dish