Raspberry Walnut Coffee Cake
Writer: Casey Hart | My Rating: 2.9/5 | Site Rating: 4.3/5
Between cleats at the door and a math worksheet on the counter, Raspberry Walnut Coffee Cake felt doable.
As it warmed, the kitchen smelled like toasted oats and maple hanging in the air. I toasted the spices first; it wakes them up before any liquid hits the pan.
Most of the work happened on the stovetop while I packed lunches for tomorrow.
My youngest tried to steal a bite off the sheet pan; tiny fingerprints were the proof.
It wanted brightness, so I set lemon wedges on the table and it helped immediately.
I paused once to check color rather than the timer; food tells you more by sight and scent than numbers ever will.
A small pinch of flaky salt at the end made the flavors feel deliberate, not accidental.
A cup of tomato soup on the side turned it into an easy win.
I wrapped portions in foil for after practice; nobody complained.
I’d add thinly sliced onions and peppers for contrast and a bit of crunch.
People hunting raspberry walnut coffee cake recipe will appreciate that this doesn’t pretend to be fancy to taste good.
Fast doesn’t always mean great; tonight it was fast—and perfectly fine.
