It’s not blackberry season yet, it’s not really raspberry season either. But when Safeway had a “buy one get one free” deal on raspberries, I tucked that nagging thought, “It’s kinda early for raspberries” into the far reaches of my mind with the unsorted laundry, and scooped up 2 pints of jewel toned beauty. I’m a sucker for beautiful things. And a deal.
But what to do with slightly not ripe, but really pretty raspberries?

After yesterday’s post, baking is probably a bit counter productive to the whole weight loss thing, eh?

Point of clarification: after reading all of your lovely, well meaning comments I realize that I might not have been as clear as I needed to be. I’m shattered that the dress doesn’t look good in photographs. And that I haven’t found just the right dress to blend into the woodwork at the upcoming weddings. I’m actually feeling pretty good about the weight loss. Yes, I’d like it to move faster, but I know what I’m up against. And progress is progress. However, I will cop to being utterly frustrated with this haircut. I hate it. It’s not an inner beauty or self esteem issue, it’s a “I shouldn’t have let her cut that top layer so short so that I have to torture the heck out of it in order to get it to lie flat” issue.

Why didn’t I just say that in first place? I don’t know. Sometimes, I’m as clear as mud.

Anyhow, here I am with 2 pints of pretty and they’re kinda too tart to just munch. I’ve decided that they need to be in a baked-good, diet schmiet. So, I’m making up the ultimate in coffee cakes, “Marionberry Sour Cream Coffee Cake” with a twist. Because it’s not blackberry season, yet. But, it’s always coffeecake season.

Recipe after the jump.

With a Twist Raspberry Coffee Cake

2/3 cup Flour
2/3 cup brown sugar
2/3 cup toasted chopped nuts. (I chopped up some honey roasted almonds, cashews, and macadamia nuts because I wasn’t feeling motivated to roast almonds)
1 t cinnamon
4 T melted butter
Mix and set aside to top cake.

Cake Ingredients:
2 Cups Flour
1 t Baking Soda
1 t Baking Powder
1/2 t Salt (we omit)
1 1/4 cup of Greek Yogurt (We’ve been using a non-fat Greek Yogurt instead of Sour Cream. LOVE IT!)
1 T Vanilla
1 T grated Orange rind (I omitted due to the dearth of oranges in the fridge)
4 T butter
1 cup Sugar
2 Eggs (I used Egg Substitute)
Marionberries (This is the twist part. Right, you saw that coming. Substitute Raspberries. Use as many as you’d like, but do remember, too many might make your cake soggy. I used just shy of one pint.)

Whisk dry ingredients together. In a separate bowl combine yogurt, vanilla, and orange rind. Set both the dry and wet ingredients aside. In a large mixer bowl cream butter and sugar until light yellow. Add eggs individually. Then add the flour mix and yogurt mix in parts. Alternate until all is gently incorporated.
Spoon into a 9″x13″ lightly greased pan. Press blackberries into the top of batter. Use as many as you’d like. Spread crumble on top. Place in a 350 oven and bake for 50 minutes.
Makes 15 servings. I’ve not calculated the calories, but I’m guessing about 300 per slice. I’ll post photos once the cake cools.