I love my cast iron , as any of my regular followers know. So when I found a new cookbook called Cast Iron Baking scratch recipes for your favorite skillet, by Brooke Bell on Amazon, I just had to have it. And, as usual, as soon as it arrived I sat down with a cup of coffee to peruse through it. I found so many new recipes to try! This book is filled with rustic, delicious desserts and breads all baked in cast iron – the kind of things Grandma would have made. And you can’t beat cast iron for the crusty edges it produces, although, I guess if you don’t have any cast iron skillets you could use a heavy baking pan instead.
So on this blustery, early November morning, I decided to try both the Raspberry-Buttermilk Coffee Cake (page 40) and the Pumpkin Cinnamon Twist (page 97), because I couldn’t decide what to make first. My taste-testing neighbors will be happy! So today, here’s the Raspberry Coffee Cake. It’s the cover recipe. You’ll have to wait for my review of the Pumpkin Cinnamon twist.
I basically followed the instructions as written, something I don’t always do. That suggested rule about doing something exactly as the recipe says and then trying variations or changes at a later time seldom applies to me! The only changes I made in each this time – I used walnut (because I had them) instead of pecans in both recipes. I’m more of a walnut girl anyway.
buttermilk coffee cake batter
fresh crushed raspberries and raspberry jam
I found it easy to spread the jam into a full layer, but not so easy with the top layer of batter. I dolloped it around, spread it as best I could then used the topping to fill in any spaces and around the edge. As it baked, the batter rose up around the raspberry filling and covered any bits I left uncovered anyway.
raspberries in, just need the rest of the batter and topping
ready to bake
I confess – I couldn’t wait for it to cool. I cut a piece while still warm, drizzled on icing, and Oh Boy! Tender cake, and warm jam filling, with icing dripping down the side. Perfect!
let cool – but it’s great warm with the icing dropped over it!
So total credit to Brooke Bell for this great cast iron baking recipe! It will be in my regular rotation of coffee cakes!
Raspberry Buttermilk Coffee Cake
a luscious coffee cake with a filling of raspberries and raspberry jam running through a tender cake.
Ingredients
Topping
- 1/3 cup flour
- 1/4 cup sugar
- 1/4 tsp kosher salt
- 1/4 cup softened butter
- 1/3 cup pecans/walnuts, chppped
Cake
- 1/2 cup butter, softened
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 1/5 cup flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup buttermilk
- 1/2 cup fresh raspberries ( 6 oz package)
Glaze
- 1 cup confectioners sugar
- 1 tbsp heavy cream
Instructions
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Preheat oven to 350F. Spray a 9" cast iron skillet with cooking spray.
Topping
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IN a medium bowl, whisk together the flour, sugar, salt and cinnamon. With a mixer at medium speed, beat in butter until crumbly (or mi by hand with a fork). Stir in the nuts. Set aside.
Cake
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In a large bowl, using your stand mixer, beat butter and sugar until light and fluffy, about 3-4 minutes. Add eggs, one at a time, to incorporate. Beat in Vanilla.
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In a medium bowl to the side, mix together the flour, baking powder, and salt. Reduce mixer speed to low, and gradually add flour mixture with the butter - add alternately beginning and ending with the flour mix. Mix until just combined after each addition.
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In a small bowl, mash the raspberries slightly with a fork or pastry cutter, then stir in the jam. Set aside.
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Spread 3/4's of the batter into the skillet. Spread the raspberry mix over it. Top with the remaining batter, spreading to the edges (if possible), then sprinkle with the topping.
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Bake 50-55 minutes until a wooden pick comes out clean. Cover with foil if needed to prevent excessive browning. Allow to cool.
Glaze
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in a small bowl, mix together the sugar and cream until smooth, and drizzle over a cooled cake.
Raspberry Buttermilk coffee cake