Fresh Raspberry Coffee Cake

Fresh Raspberry Coffee Cake

(Adapted from Hollyhocks and Radishes by Bonnie Stewart Mickelson)

Ingredients
2 eggs, separated
3/4 cup sugar (I used sucanat from Oryana)
1/2 cup soft vegetable shortening (Earth Balance Natural, again, Oryana)
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup half and half (or milk, or cream)
1 teaspoon vanilla
2 cups fresh raspberries (just the exact amount we received this week from our membership in Black Star Farms' CSA)

Procedure
Preheat oven to 375 degrees F. Oil a 9 inch cake pan.

In a mixing bowl, beat together egg yolks, sugar, and shortening. Mix flour, baking powder, and salt. Stir the ingredients into egg mixture along with the unbeaten egg whites, just until well mixed. Stir in half and half and vanilla. Fold in raspberries.

Pour into prepared pan and bake until the center springs back to the light touch (about 30 to 40 minutes.)

Serve warm with a cup of good strong coffee for breakfast, or with a scoop of decadent vanilla ice cream for dessert.

Filed under Recipes • Desserts