Raspberry Bundt Coffee Cake

By McLean

Ingredients

• Topping:
• 1/2 cup butter
• 1 cup sugar
• 3 eggs, lightly beaten
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup flour
• 1 cup sour cream
• 1 cup fresh or frozen raspberries
• 1 cup brown sugar
• 1/4 cup butter
• 1/4 cup flour

Preparation

Step 1

Preheat oven to 350 degrees. Cream butter and sugar, add eggs, baking powder and baking soda. Alternately add flour and sour cream to mixture and fold in raspberries. Pour into a well-buttered Bundt pan. Spread with topping.

Combine brown sugar and butter, mixing well. Add flour (mixture will be lumpy). Spread on coffee cake batter, bake for 35 to 45 minutes or until a toothpick comes out clean.