Lemon Raspberry Coffee Cake

By Peggie

Ingredients

• Coffee Cake:
• 2 c. all purpose flour
• 2 1/2 tsp. baking powder
• 1/4 c. milk
• 3/4 c. sugar
• 1/2 c. sour cream or plain Greek yogurt
• 1/4 c. butter softened
• 1 large Phil's Fresh Egg
• 2 Tbsp. lemon juice
• optional: 1/2 tsp. lemon extract
• 1 Tbsp. finely grated lemon peel
• 1 1/2 c. fresh raspberries
• Crumb Topping:
• 1 c. sugar
• 2/3 c. flour
• 6 Tbsp. softened butter
• Glaze:
• 1/2 c. powdered sugar
• 1 Tbsp. lemon juice

Details

Servings 12
Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

Preheat oven to 350 degrees.
In a medium bowl, combine 2 c. flour and baking powder. Set aside.
Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.
Fold in raspberries
Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
Bake at 350 degrees for 45 - 50 minutes.
Remove from oven and cool at least 20 minutes in pan before removing.
Combine ingredients for glaze and drizzle over cooled coffee cake.
Crumb Topping
Combine 1 c. sugar and ⅔ c. flour in a bowl.
Cut in 6 Tbsp. butter until mixture is crumbly.