State Baking Contest - Junior Recipe

Raspberry Sour Cream Coffee Cake


For the Topping:

1/2 cup sugar
2 teaspoons ground cinnamon


For the Coffee Cake:

1/2 cup (1 stick) unsalted butter, plus more for greasing the pan
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
2 cups King Arthur Flour all-purpose flour
1/2 teaspoon salt
1 teaspoon baking power
1 cup sour cream
1 cup raspberries


Instructions:

Make the topping:

1. In a small bowl mix the sugar and cinnamon, set the mixture aside

Make the Coffee Cake

1. Preheat oven to 350. Grease a 9 inch square baking pan with unsalted butter

2. In a medium bowl mix together butter and sugar until well combined. Add the eggs and vanilla extract and beat until combined.

3. In a separate medium bowl, whisk together the flour, baking power and salt. Alternately add the flour mixture and the sour cream to the batter, mixing between each addition.

4. Pour 1/2 of the cake batter into the prepared pan, spreading it into an even layer. Sprinkle 1/2 the topping mixture and 1/2 the raspberries atop the batter then repeat by layering the remaining batter with the remaining topping and raspberries.

5. Bake the coffee cake for 50 to 60 minutes until a toothpick inserted comes out clean and the center is set. Allow the coffee cake to cool 5 to 10 minutes in the pan then cut it into 9 pieces.

Submit 6 pieces on a white paper plate.

Judging Criteria
Overall Appearance 25 points
Following Directions 10 points
Texture 15 points
Aroma 10 points
Flavor 40 points

TOTAL 100 points

Prizes:
The following prizes are awarded at the state contest:
- 1ST: $15.00 & Rosette - 6TH: $5.00 & Rosette
- 2ND: $12.50 & Rosette - 7TH: $5.00 & Rosette
- 3RD: $10.00 & Rosette - 8TH: $5.00 & Rosette
- 4TH: $7.50 & Rosette - 9TH: $2.50 & Rosette
- 5TH: $5.00 & Rosette - 10TH: $2.50 & Rosette

- Honorable Mention Ribbons will also be awarded