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Sunday, September 9, 2012

Blue Corn Raspberry Coffee Cake

Up here in Northern New Mexico it's raspberry season and a couple weeks ago M and I went raspberry picking at Salman Ranch. It was fun and we ended up with enough raspberries to snack on, freeze, and bake into coffee cake and muffins.

It's hard to bake at an altitude this high, especially if I want to put stuff in the batter. Stuff in the batter, I have learned from my friend Betsy the high altitude baking expert, causes the batter not to rise correctly. Betsy worked in the high altitude test kitchen of General Foods several years ago, so she knows what's up.

Nonetheless, I decided to bake a not too sweet cake with raspberries and blue cornmeal. And what the heck, I tossed in some toasted pinon nuts, too.

And you know what? The cake came out fine with no high altitude changes at all.

Raspberry Blue Corn Coffee Cake

Just a note: This is not a very sweet cake. Most of the sweetness comes from the raspberries.
Makes 1 single layer cake, 8 inch square or round pan


1/2 cup piñon nuts
1 cup unbleached white flour
1 cup stone-ground blue cornmeal
1/2  tsp. salt
1 Tbs. baking powder
1 1/4  cups buttermilk
1/2  tsp. baking soda
2 large eggs, or reconstituted egg substitute to equal 2 eggs
1/2  cup granulated sugar
1/3 cup mild vegetable oil such as corn, canola or peanut
1 cup fresh raspberries
Extra sugar for sprinkling on top

  1. Preheat oven to 400F. Spray a 8 or 9 inch round or square baking pan with nonstick cooking spray.
  2. Toast piñon nuts by heating in a skillet over medium heat, stirring or shaking pan almost constantly, for 3 to 4 minutes. When nuts become aromatic and golden, remove from heat and set aside.
  3. Combine flour, cornmeal, salt and baking powder in a large bowl, stirring well. Set aside. In a medium bowl, whisk together buttermilk and baking soda. Whisk in eggs, sugar and oil.
  4. Stir combined wet ingredients into dry until mixture is not quite blended. Be gentle when blending. Add piñon nuts and raspberries with a couple of strokes so the mixture is just barely combined. Pour into prepared baking pan. Sprinkle the top with some sugar, about a tablespoon or so.
  5. Bake for 15 to 20 minutes, or until edges are golden brown. 
Refrigerate leftovers. 

1 comment:

  1. Hi Bridget. Somehow I cannot find your email?? Is it me and the non-stop, ongoing concussion? Anyway, although it is hard to use up what you love, there is joy in it. Why save at my age..I am proud of myself:) And use the glasses..they will just go to the garage sale when you are gone. Now I have a number of my Grandmother's carefully saved teapot sets. What to do? But that is another day. Take care.


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