We debated whether to call this a coffeecake or a dessert.  It started out as a coffeecake but with the filling and the frosting, it’s sweet for coffeecake.  (The cake portion is not overly sweet.)  When we gave it to customers in our store, it was very well received.

This has a raspberry filling between two layers of coffeecake.  It’s drizzled with a frosting made with white chocolate.  We made it in a springform pan but you could use a cake pan.

While we used a raspberry pastry filling in this recipe, you may use whatever pasty or pie filling that you prefer, even canned pie filling.  If you use canned pie filling double the amount of filling.  Pie filling is less rich than pastry filling and it takes more to balance the cake.

Ingredients

2 1/2 cups all-purpose flour
3/4 cup brown sugar
3/4 cup butter
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
3/4 cup buttermilk (or use 1/4 cup buttermilk powder and 3/4 cup water)
1 large egg, whisked
1 teaspoon vanilla
1 1/2 to 2 cups raspberry pastry filling

For the frosting:

3/4 cup confectioners’ sugar
1/3 cup white chocolate chips or 1/2 cup white chocolate wafers
2 tablespoons butter
1 teaspoon raspberry flavor
1-2 tablespoons milk

Directions

Preheat the oven to 350 degrees. Prepare a ten- to twelve-inch baking or tart pan by greasing well and flouring the inside of the pan. (A springform pan works wonderfully well and if you are using a springform pan, you will not need to flour it.) For the coffeecake in this picture, we used a ten-inch glass-based springform pan.

  1. Mix the flour and brown sugar together. With a pastry knife, cut in the butter until the mixture is granular in appearance. Measure and set aside 3/4 cup of the crumb mixture.
  2. Stir the baking soda, baking powder, cinnamon and salt into the remaining crumb mixture. Form a well in the center of this dry mixture. Add the buttermilk to the egg and add the flavor. Pour the buttermilk mixture into the well in the dry mixture. Stir with a fork until combined. Do not over mix. Some lumps will remain. Set aside about one cup of this batter.
  3. Place the batter (not the cup set aside) in the prepared pan. Spread it evenly across the bottom. Spread the pastry filling over the batter—it should be 1/4 to 3/8-inches deep.  Spoon the set aside batter on the pastry filling in drops—it will not cover the filling but will spread while baking. Sprinkle the remaining 3/4 cup crumb mixture over the batter. (You will have four layers: batter on the bottom, then fruit filling, then batter, and finally the crumb topping.)
  4. Bake for 35 to 45 minutes or until golden and the cake portion tests done with a toothpick. Baking times will vary with different pans. Let the cake cool for ten minutes in the pan on the rack. If you are using a springform pan, loosen the edges and remove the ring after ten minutes.
  5. To make the frosting, melt the butter and chocolate in the microwave, stirring several times.  Be careful not to overheat the chocolate.  Add the confectioners’ sugar and flavor.  Add enough milk to make the frosting of drizzling consistency.  Drizzle over the warm coffeecake.

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