Raspberry Kuchen

I'm totally infatuated with yeast-leaven cakes now, especially ones with German or Austrian roots. This raspberry kuchen/coffee cake embraces all that is nice about summer with the bright tart taste of raspberries (tiny intensely flavoured ones!). The butter and turbinado sugar topping along with the simple lemon icing gave the airy cake an unexpected counterpoint.

Recipe of the famed Grand Central Bakery in Seattle and Portland. I'm totally ordering their cookbook. Online version of the recipe is available at Serious Eats. Read more at Dessert By Candy.