Raspberry Chipotle Coffee Cake

Raspberry Chipotle Coffee Cake

INGREDIENTS

Crumb Topping

  • ½ cup granulated sugar
  • ⅓ cup all purpose flour
  • 4 tbsp cold unsalted butter, cut into small pieces

Raspberry Coffee Cake

  • ½ cup unsalted butter, softened (1 stick)
  • ¾ cup granulated sugar
  • 1 large egg, room temperature
  • ¾ cup buttermilk,
  • 1 tbsp vanilla extract
  • 2 ½ tsp baking powder
  • ½ tsp salt
  • 2 cups all purpose flour
  • 2 cups frozen raspberries
  • ¼ cup Blues Hog Raspberry Chipotle Sauce

Raspberry Chipotle Glaze

  • 4 tablespoons Blues Hog Raspberry chipotle Sauce
  • 1 tsp almond extract
  • ¼ cup confectioners sugar
  • 4-8 tbsp water (depending on how thick you want glaze)

INSTRUCTIONS

  1. Preheat oven to 375ºF. Grease a 9 inch springform pan. 
  2. Mix the streusel together in a small bowl, using a fork to work the butter into the flour and sugar until the butter is evenly dispersed and the mixture is crumbly. Set aside.
  3. Cream the butter and sugar together until light and fluffy in a stand mixer. Scrape down the sides of the bowl as necessary.
  4. Beat in the egg until completely incorporated, scraping down the bowl again. Then beat in the buttermilk and extract. The mixture may look curdled.
  5. Blend in the baking powder and salt, then fold in the flour. Finally fold in the frozen raspberries, stirring just enough to get them evenly distributed. Turn the batter into your prepared pan and smooth out evenly. Spread ¼ cup Blues Hog Raspberry Chipotle Sauce over top of the batter. Sprinkle the streusel over the top of the sauce.
  6. Bake for about 50-60 minutes or until just beginning to turn golden and a toothpick inserted in the center comes out clean. Cover loosely with foil if it seems to be browning too quickly.
  7. Mix together glaze and set aside.
  8. When done, remove from oven and drizzle glaze on while warm. Cool at least 10 minutes in the pan, then gently loosen and remove the sides.

 

Recipe Created By 

Justin McGlaun, Lucky's Q

 

After cooking in a hometown contest and winning several years in a row, Justin entered his first KCBS contest in 2010 where he finished 36th out of 53 teams. This is also where he was introduced to Blues Hog Original sauce for the first time by an experienced team next to him. Now, as head cook of Lucky’s Q Competition BBQ Team, Justin has cooked in over 200 contests and has won 24 Grand Champions, 23 Reserve Grand Champions, 60 1st place category wins, including many perfect 180’s, many perfect perfect 180’s, and a lot of 700+ scores. He was Grand Champion at the 2012 Sams Club National BBQ Tour Championship and Grand Champion at the 2016 King of the Smoker in Laquinta, Ca. You can find him cooking along-side his wife Kate who is known around the country for her desserts, especially her pumpkin bars!

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