There’s nothing like the taste of a good coffee cake with your morning cup of Jo, or at least that’s how I feel. And I am particularly fond of baking with raspberries. Not only are they colorful but I also like their tartness which I feel balances the sweetness of a cake batter beautifully.
My husband is a sweets fanatic. He’s one of those that can eat sweets and not put on a pound, although I have to say he’s also very good at moderating what he eats. So I guess I can’t fault him for being good about what he eats and still including sweets in his diet.
Because of his sweet tooth, I like experimenting with things I bake to see what will interest him the most. This recipe got a thumbs up from him (with qualifications regarding the amount of raspberries which I will explain in lessons learned) and will definitely be something that I make again and again.
So let’s talk Raspberry Ricotta Coffee Cake…
Lesson Learned 1 – The batter in this recipe is thick: And I mean VERY THICK. I have to say I was a little surprised at how thick the batter was. I feared the cake would be a dried out mess, but I was wrong. I think the ricotta cheese, the cheese used in this recipe, makes the batter thicker but also makes the cake light and moist. I was pleasantly surprised.
Working with batter like this can be a challenge. This is the kind of recipe where you layer part of the batter in the pan, add the raspberries and then cover them with the remaining batter. I recommend you make this division close to half and half and here’s why. I had a hard time smoothing out the batter, especially the top layer. You will need as much batter as possible to get the job done. Dividing the batter in half did the trick.
I recommend taking the batter for the top layer and putting it in clumps all over as seen in the picture below:
That way it will help in the spreading out process. But even with this, spreading was still a little bit of a challenge. The raspberries underneath did not want to stay in place while I was attempting to smooth out the batter. Finally I just decided to wash my hands thoroughly and use my hands to press the batter down and out. That seemed to work a little better. Once the top was sufficiently covered I used my frosting spreader tool and smoothed out the top as seen below:
It really helped to start off with the clumps of batter spread out as much as possible over the top. I highly recommend you do that. Although getting it spread out was a little bit of a challenge it was much easier with the batter in various places versus trying to work from just one place.
Also make sure you use a stand mixer for the recipe. A hand mixer won’t work with the thickness of this batter. And mix the batter on low, otherwise you might face burning out the motor on your mixer. Yes, the batter is that thick, but no problem when you mix it on low.
Lesson Learned 2 – Really cover the center of the cake with raspberries: The recipe I based this on called for a heaping cup of raspberries, using 2/3 for the center and 1/3 for the top. In doing that the center of the cake looked like the picture below:
This was not nearly enough raspberries. Once the cake was baked it seemed like there were only a few raspberries in the center. Some slices did have a few more, but some seemed to have hardly any. Next time I make this I will add even more raspberries – so at this point I will recommend a heaping cup and quarter of raspberries with the greater majority being placed in the middle layer of the cake. The raspberries are what give the cake a special taste – that great balance of tart and sweet – and I felt they should be more predominant in the cake. Baking it this way the cake turned out fine – but I will definitely add more raspberries the next time.
Lesson Learned 3 – Try adding a dollop of Cool Whip on the cake: My husband discovered this on his own. He thought the Cool Whip was a great addition to the cake. And yes, of course, you could always make some fresh whipped cream, but if you’re in a hurry a little Cool Whip will do just fine and will send the flavor over the top.
Lesson Learned 4 – The valuable lessons I’ve learned: Since the very beginning of writing this blog I’ve used the tag line “From The Cook Who Never Could…” and that, for a long time time, was so very true of me. I never had success in the kitchen because, first of all, I had no frame of reference. My mother was not a cook. Her idea of a meal was to overcook meat, have some kind of potato with it and open a can of corn or peas. Mind you, I am not knocking my mother here. She was a working mom at a time when most women were still staying at home and she had to figure out how to balance a job on the night shift with a husband and two children at a time when hardly anyone else was doing it. My dad helped a little, but his specialty was making bacon and eggs and oatmeal (he normally was in charge of the breakfast detail). So there was not a lot of opportunities for me to learn about cooking at home.
Once I became interested in cooking I found the hardest thing for me was bouncing back after my failures. I always expected things to turn out perfectly the first time and when they didn’t I blamed it on my lack of skills and became very disheartened. It’s only as I got older and began to really learn about the art and science of cooking and baking that I became much more forgiving of myself when things did not turn out as planned.
There is always something you can learn when you cook or bake something. And I hope you know that even the best of cooks don’t always get it perfect the first time around. That’s a lesson I learned the hard way. So even with this recipe, when the concentration of raspberries was not what I would have wanted, I realized the cake in itself was still quite good and not a failure. It just needed, in my estimation, a little improvement.
Don’t make my mistake and blame yourself or your skills if something does not turn out the way you planned the first time. And certainly don’t give up on yourself. Use what you learn and continue to improve your skills. It’s all part of the process.
So I hope you make this one – and I will write the recipe adding more raspberries. It’s a lesson I learned making this cake – one of many lessons I am sure I’ll continue to learn in the future. Enjoy!
Raspberry Ricotta Coffee Cake...
1/2 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 eggs, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder (1 tsp for high altitude)
1/2 tsp. salt
1/2 tsp. baking soda
1 1/4 heaping cups of frozen raspberries
15 oz. whole milk ricotta cheese
Baking spray with flour
1/2 cup powdered sugar
1 tsp. almond extract
1 – 2 Tbs. milk or water
Preheat oven to 325 (350 for high altitude). Line the bottom of an 8 inch springform pan with parchment paper. Set aside.
In a small bowl combine the flour, baking powder, salt and baking soda. Whisk to combine. Set aside.
Using a stand mixer, beat the butter and sugar until light and fluffy (several minutes). Add the eggs one at a time and beat until well incorporated. Add the vanilla and beat to combine.
Add 1/3 of the flour mixture and beat on low until incorporated. Add 1/2 of the ricotta and blend until smooth. Add another 1/3 of the flour and beat on low until incorporated (due to the thickness of the batter it is important to only beat this on low). Add the remaining ricotta and blend until combined. Beat in the remaining flour on low until incorporated. Make sure the batter is well mixed.
Spray the springform pan with the baking spray. Pour in 1/2 of the batter and smooth out around the pan. Add 1 heaping cup of frozen raspberries and arrange evenly over the top. (If the top doesn’t look sufficiently full of raspberries add a little more from what you have remaining).
Spoon out the remaining batter in clumps over the top of the raspberries. Spread the batter out to cover the top. (NOTE: If using a spreader becomes too difficult, thoroughly wash your hands and use them to press the batter down and out). Smooth out the batter to evenly cover the top of the pan.
Take the remaining frozen raspberries and using your hands press them down across the batter on top.
Bake for 60-75 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean.
Cool at least 20 minutes before removing the cake from the pan.
Once cooled drizzle the glaze over the top. Make the glaze by combining the powdered sugar with the almond extract and milk or water. Use one tablespoon of liquid initially and check the consistency of the glaze. If the glaze it too thick add more liquid.