Raspberry and Lemon Coffee Pie

Votes: 3

How to Make - Raspberry Lemon Coffee Pie

Time: 1 hour 50 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 622, total fat 26 G., saturated fats 16 G., proteins 7 G., carbohydrates 91 G., fiber 3 G., cholesterol 111 mg, sodium 329 mg, sugar 56 G.

Fill this sour cream pie with fresh raspberries, top with crisp cinnamon streusel, and drizzle with lemon glaze. The berry-citrus notes with a hint of spice make it the perfect summer treat to pair with tea or coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Streusel

3/4 cup flour
2/3 cup firmly packed light brown sugar
1 teaspoon ground cinnamon
A pinch of fine salt
5 tablespoons unsalted butter, room temperature

Pie

110g unsalted butter, room temperature, plus extra for greasing the pan
2 cups premium flour
1 teaspoon baking powder
0.5 tsp of soda
0.5 tsp fine salt
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1 cup sour cream
1.5 cups fresh raspberries

Glaze

3/4 cup powdered sugar
2 tbsp lemon juice + 1 tsp finely grated lemon zest

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, sour cream, streusel, raspberry, lemon juice, brown sugar, cinnamon

Cooking the dish according to the recipe:

In a small bowl, combine the flour, brown sugar, cinnamon, and salt. Add the butter and mix thoroughly with your fingers or a fork until all the butter is evenly distributed and incorporated into the flour. Form small to medium-sized clumps with your fingers.
Preheat oven to 175°C. Grease a 20cm square baking pan with butter.

Pie:

In a small bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Reduce the mixer speed to low and add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Mix just until all ingredients are incorporated.
Spoon half the batter (it will be very thick) into the prepared pan and smooth the surface with a spatula. Sprinkle with raspberries. Top with the remaining batter and smooth the surface. Sprinkle with streusel.
Bake until the crust is deep golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Let cool in the pan for 20 minutes, then invert the cake onto a plate; invert it back onto a wire rack to cool completely.
Glaze:

When the cake has cooled completely, mix the powdered sugar with the lemon juice and zest until you have a smooth glaze. Drizzle the glaze over the cake and let it set.