When it comes to the change of seasons, my second favorite thing is the new temperature and bringing out a wardrobe that hasn’t been worn in months which makes it all feel new again. My very favorite thing? The changing flavors. As spring emerges I’m all about lemons. Perhaps citrus is considered more of a winter fruit but it’s bright, vibrant smell and flavor scream spring awakening to me. When it comes to pairing it, I adore raspberries with lemons even if raspberries are a mid-summer fruit. It’s all about melding the old with the new and making a smooth transition.
Not only am I talking about produce and this lovely Raspberry Lemon Coffee Cake but that also applies to life. When you move on to a new stomping ground you take with you your memories, your belongings and the vibrant excitement of a new start. My friend Ashton of Something Swanky has recently made that very transition. She moved to a new home. Congratulations Ashton!!
To celebrate this momentous move, a few of us decided to throw a virtual housewarming for Ashton to mark the occasion and wish her well. Let me tell you a bit about Ashton. I’ve come to know her mostly though Facebook and Google+ after we both attended Online BlogCon together. The camaraderie in this group is astounding and the support is amazing. I thought the learning would take place at the conference, which it did but not only that… this group continued to grow, bond, share knowledge, and endlessly support one another.
Ashton loves desserts just as much as I do and has a true talent for DIY blog design. Don’t want to DIY? She has an Etsy shop too where she’s more than happy to design something especially for you. She also love all things North Carolina and being a Carolina girl myself, I love that about her. She loves the color pink, tex-mex, her camera and marshmallow cream. How can you not adore this girl? You can read plenty more about her HERE too! She’s always willing to lend a helping hand and is such a doll. Oh! And she’s a fellow Food Fanatic Contributor with a special knack for copycat recipes.
Ashton makes me drool all over my keyboard several times a week with her incredible creations. I adore this Salted Toffee Chocolate Popcorn because you know how I adore salty/sweet combos! These Lemon Chia Seed Pudding Muffins really appealed to me since I’ve been trying to incorporate chia seeds into my diet and well, I just told you all about my love of lemon. Oh and speaking of lemon, these Pink Lemonade Muddy Buddies had me running right out to the store! There are so many delectable delights to be found on Something Swanky so be sure to get clicking over there. You won’t be able to stop.
In the meantime, Ashton I baked this coffee cake for you in the hopes that it would warm your new home and bring spring scents of bright lemon along with it. I wish you the best of luck and the warmest of new memories in your new home. Congratulations again! Everyone join us in welcoming Ashton into her new home and see what everyone else made for the housewarming party.
Julianne at Beyond Frosting – Pound cake with Champagne Glaze
Kate at Food Babbles – Raspberry Lemon Coffee Cake
Anna at Crunchy Creamy Sweet – Glazed Vanilla Donut Muffins
Loretta at A Finn in the Kitchen – Caramelized Almond Nougat Mousse Ice-cream
Joanne at Fifteen Spatulas – Cinnamon Crumb Coffee Cake
Ashley at Kitchen Meets Girl – Blueberry Muffins
Amber at Bluebonnets and Brownies – Lemon Drop Cookies
Dorothy at Crazy for Crust – Reese’s Fudge
Joan at Chocolate Chocolate and more – Broccoli and Cheddar Cheese Quiche
Roxana at Roxana’s Home Baking – Banana Sheet Cake
Julie at White Lights on Wednesday – Mocha Cupcake Milkshake
Hayley at The Domestic Rebel – Banana Split Poke Cake
Tanya at Lemons for Lulu – Lemon Muffins
Natasha at The Cake Merchant – Nutella Layer Cake
Jocelyn at Inside Brucrew Life – Butterscoth Banana Muffins
One Year Ago: Bite-Size Bacon, Mushroom & Gruyere Quiche
Two Years Ago: Sopaipillas with Chocolate Sauce
A lemony raspberry coffee cake with a cheese filling and almond streusel on top.
- 1 1/2 cups plus 4 tablespoons all-purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 teaspoon pure vanilla extract
- 2 teaspoons finely shredded lemon zest, divided
- 3/4 cup buttermilk
- 1/4 cup granulated sugar
- 3 ounces cream cheese, softened
- 1 egg
- 1 cup fresh raspberries
- 1/2 cup brown sugar
- 1/4 cup slivered almonds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cut into small pieces
- Preheat oven to 375 degrees. Spray the bottom and sides of a 9" round springform pan with nonstick baking spray and line the bottom of the pan with a parchment circle. Set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer, fitted with a paddle attachment beat brown sugar and butter until combined and fluffy. Add 1 egg, vanilla and 1 teaspoon lemon zest. Beat on low until incorporated.
- Beginning and ending with the flour, alternate adding flour then buttermilk to the sugar mixture, beating after each addition just until combined. Set aside.
- In a small bowl, beat the cream cheese and granulated sugar until combined. Add the remaining 1 egg and remaining 1 teaspoon lemon zest. Beat until incorporated. Set aside.
- In a bowl, combine the brown sugar with the flour, almonds, cinnamon and salt. Add the butter and using your hands, rub the butter into the mixture evenly. Refrigerate.
- Spoon half that cake batter into the prepared pan and spread evenly. Pour the cream cheese mixture on top and spread evenly. Dollop the remaining cake batter on top of the cream cheese layer.
- Bake for 20 minutes in the preheated oven. Remove the cake briefly. Working quickly, gently press the raspberries into the top of the cake and sprinkle with the almond streusel mixture. Return the pan to the oven and continue baking an additional 25-30 minutes until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and cool on a wire rack in the pan.
Adapted from Better Homes and Gardens | April 2012