Fresh Raspberry Coffee Cake

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Stir berries into coffee cake for a burst of freshness in the morning. The glaze adds a little sweetness.

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Ingredients

  • COFFEE CAKE:
  • 1/2 cup butter or margarine, melted
  • 3/4 cup milk
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries
  • ...............................
  • GLAZE:
  • 1/2 cup powdered sugar
  • 1 tablespoon butter or margarine, softened
  • 2-3 teaspoons water
  • 1/4 teaspoon almond extract

Preparation

Step 1

Heat oven to 400°F. Spray 9- or 8-inch square pan with baking spray with flour.

In medium bowl, beat 1/2 cup butter, the milk, vanilla and egg with spoon. Stir in flour, granulated sugar, baking powder and salt just until flour is moistened. Fold in raspberries. Spread in pan.

Bake 25 to 30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.

In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake.



Expert Tips:

This coffee cake is best served warm, but you can microwave a piece for 10 to 15 seconds on High to bring back that fresh-from-the-oven taste.

Next time, try making this coffee cake with fresh blackberries instead of raspberries.

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