Just in case anyone is questioning this, I am not a recipe blogger. I don’t have a story or any sort of insight to impart with this recipe. I just had some raspberries that needed to get used, and NaNoWriMo is starting soon. It’s nice to have some sweeties on hand. That’s also why this recipe isn’t going to be in the most classic recipe format. There’s probably a template or something, but I don’t have it.
Raspberry Lime Batter
- 6 tbsp butter, softened
- 2 C brown sugar
- 2 eggs
- 1¼ C flour
- 1 tsp baking powder
- 1 lime
- ½ C chopped macadamia nuts (optional)
- 1 C fresh raspberries, coarsely chopped
Fake Coconut Streusel
- ½ C flour
- 2 tbsp sugar
- ½ C coconut flakes
- 2 tbsp butter, softened (so that’s a whole, single stick you need to soften total)
- 2 tbsp cream cheese (so you don’t have to soften more butter)
- Preheat oven to 350°F. Grease 11×8 pan. I cannot recommend enough using baking spray, which is a blend of oil and flour in an aerosol.
- For batter: Beat butter and brown sugar with electric mixer until evenly mixed. Beat eggs into the mix until blended. Squeeze lime into batter, mix well. Add flour and baking powder until just incorporated. Fold in macadamia first, then raspberries. Spread into prepared pan.
- For fake streusel: Combine flour, sugar, and coconut. Mix in butter a cream cheese however you see fit. It’s softened so it’s not as bad as real streusel, but it’s still kind of a pain. Or just make proper streusel. It’s exactly the same except it’s 4 tablespoons of cold butter instead of softened butter and cream cheese. You’re the chef, do you! Then toss it over the batter. Aim for it to be even. You may have to chunk it up with your hand.
- Bake 30-35 minutes. This is more like a brownie than a cake, so watch for a dry top (where there’s no streusel) and the crispy edges turning in.