orange sour cream coffee cake with raspberries

By momofsixplus1

Ingredients

• coffee cake
• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 (8oz) carton sour cream
• 3 tablespoons grand marnier
• 1 tsp vanilla extract
• 1 cup fresh raspberries or frozen, loose-pack unsweetened raspberries, thawed and drained
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• filling
• 1/4 cup granulated sugar
• 1 tablespoon grated orange zest
• confectioners sugar

Preparation

Step 1

to make coffee cake;
preheat oven to 350. in small mixer bowl, cream butter and 1 cup granulated sugar at medium speed of electric mixer until light and fluffy, about 5 minutes, scraping sides of bowl often.

add eggs, one at a time, beating well after each addition.

in bowl combine flour, baking powder, baking soda and salt. mix well.

combine sour cream, grand marnier and vanilla. add 1/2 of flour mixture and 1/3 of sour cream mixture to egg mixture and beat at low speed to blend. repeat twice to blend remaining ingredients,
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to make filling;
combine 1/4 cup granulated sugar and orange zest in a small bowl. set aside
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to assemble coffee cake;
spread half the batter evenly in a 8-well greased and floured 1-cup fluted mini-tube pan cups, using about 1/3 cup for each.

spoon raspberries in a ring in the center of the batter in each cup. sprinkle filling mixture over berries.

spoon remaining batter carefully over berries and the berries, spreading gently to cover.

bake 350 oven for 20-25 minutes.

serve dusted with confectioners sugar