RASPBERRY COFFEE CAKE

Photo by Anna R.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Coffee Cake:

  • 3

    cup flour

  • 1

    cup sugar

  • 1

    Tbsp. baking powder

  • 1

    tsp. salt

  • 1

    cup butter, softened

  • 1

    cup milk

  • 2

    eggs, slightly beaten

  • 1

    tsp. vanilla

  • Filling, see recipe below

  • Topping, see recipe below

  • Filling:

  • 2/3

    cup sugar

  • 1/4

    cup cornstarch

  • 3/4

    cup raspberry juice or water

  • 2

    cup frozen or fresh raspberries

  • 1

    Tbsp. lemon juice

  • Topping:

  • 1/4

    cup butter

  • 1/2

    cup sugar

  • 1/2

    cup flour

  • 1/4

    cup sliced almonds

Directions

Preheat oven to 350 degrees F. In a bowl mix together flour, sugar, baking powder, and salt; cut in butter to crumbling Add milk, eggs, and vanilla. Spread half the batter in a 9×13 pan. Spread filling (see below) over batter. Spread last half of batter over filling. Crumble topping (see below) over coffee cake. Bake 35 to 45 minutes or until golden brown. Blend together sugar, cornstarch, and juice. Cook over medium heat until thickened and clear. Remove from heat, add lemon juice and let cool. Cream together butter and sugar; mix in flour; mix in almonds; crumble over coffee cake. Variations: Blueberries, Blackberries, Huckleberries, Strawberries may all be used in this recipe. Make your own family favorite today! Enjoy!

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