Triple Ginger Raspberry Coffee Cake
A soft and plush ginger coffee cake with warm spices, studded with raspberries. This cake is finished with a buttery streusel. The perfect brunch cake that's full of flavor.
Servings 8 servings
Equipment
Ingredients
- 1 cup (156g) whole wheat flour
- 1 cup (142g) all-purpose flour
- 1 tablespoon ground cinnamon
- 1 tablespoon ground ginger
- 1/2 teaspoon cardamom
- 1/2 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 large egg
- 1 1/2 cups buttermilk
- 2 teaspoons grated fresh ginger
- 1/4 cup (57g), 1/2 stick unsalted butter, room temperature
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) brown sugar
- 1 cup (120g) raspberries, fresh or frozen
- 1/3 cup (64g) finely chopped crystallized ginger
Streusel Topping
- 1 cup (156g) whole wheat flour
- 1/2 cup (99g) brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon fine salt
- 6 tablespoons (86g) unsalted butter, melted
- Powdered sugar for dusting
Instructions
- Adjust an oven rack to the middle position. Preheat the oven to 350F, and butter and flour a 9-inch round or square cake pan, or a springform pan like I used.
- In a large bowl, whisk together the whole wheat and all-purpose flours, spices, baking powder, baking soda, and salt. In a small bowl, whisk together the egg, buttermilk, and fresh ginger.
- In a stand mixer fitted with a paddle, beat the butter until soft. Add the sugars and beat on medium until light and creamy, 2-3 minutes. Reduce the speed to low. Add half the dry ingredients followed by half the wet ingredient; repeat, mixing until incorporated. Turn off the mixer and give the batter a stir from the bottom up, incorporating any remaining streaks of flour. Add the raspberries and crystallized ginger; mix by hand until well distributed. Pour the batter into the prepared cake pan and spread evenly.
For the topping:
- Add all the ingredients except the butter to a small bowl. Slowly pour in the melted butter and use a fork to incorporate until large clumps form and no traces of flour remain. The topping should look damp but not overly wet; lightly press into the cake in an even layer. Bake for 45-50 minutes, until the top is slightly puffed and a toothpick comes out clean. Dust with powdered sugar before serving, if desired.
Notes
Recipe from Eat This Poem.
I have the recipe below as written in the book, except I’ve used raspberries instead of pears. If you aren’t a fan of crystallized ginger, you can omit it. The raspberries were very tart here, which I loved, but you may not.
If you have out of season berries, you could toss them in some sugar before stirring into the cake to help sweeten them. I also used all-purpose flour in the streusel instead of whole wheat.