Pâte Brisée, a classic short
crust (for pot pie): Courtesy, Kennedyville Inn
Raspberry Pecan Coffeecake
Pâte Brisée: A classic
short crust
1 cup all-purpose flour
1/2
tsp. salt
1/4 tsp. sugar
4 oz. cubed butter, chilled
1/8-1/4 cup ice water, approximately
Pulse flour, sugar, salt and butter together
in food processor until butter is just incorporated. The mixture should have pea-sized balls of butter and be slightly coarse, not homogenous.
Pulse in ice water until dough comes together. (The amount of water will vary every time
you make the dough.) Turn out dough on floured work surface and form into a flat disk. Wrap in plastic and refrigerate for
about 2 hours. Roll out dough on floured work surface until about 1/8-inch thick.
Raspberry Pecan Cake
INGREDIENTS:
Cake
1 cup fresh raspberries
3
tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white
sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter,
melted
1 teaspoon vanilla extract
1 egg
1/4
cup chopped pecans
Glaze
1/4 cup sifted confectioners
sugar
1 teaspoon milk
1/4 teaspoon vanilla
DIRECTIONS:
1. Preheat oven to 350°. Spray 8-inch round cake pan with cooking spray. 2. Combine raspberries and brown sugar in a bowl. Set aside. 3. In a large bowl, combine flour, sugar, baking
soda, baking powder, and salt. In a separate bowl, combine sour cream, butter, 1 teaspoon vanilla, egg, and mix well.
Add to flour mixture and stir until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture
evenly over the batter. Spoon remaining batter over raspberry mixture. Top with pecans. 4. Bake 40 minutes,
or until a wooden pick inserted in center comes out clean. Cool 10 minutes on a wire rack. 5. Combine confectioners
sugar, milk and 1/4 teaspoon vanilla. Stir well and drizzle glaze over cake.
Serve warm or at room temperature.
Recipe can be doubled.
