Recipes

[KingstonsMom]

Raspberry Coffee Cake

Cake:

1 & 1/2 cups A/P flour

1/2 cup sugar

1 & 1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 cup cold butter

1 egg

1/2 cup 2% milk

1/2 tsp. vanilla extract (I prefer almond extract)

Filling:

1/2 cup sugar

2 TBS. cornstarch

6 TBS. water

1 cup fresh raspberries

1 & 1/2 tsp. lemon juice

Topping:

1/3 cup A/P flour

3 TBS. sugar

4 & 1/2 tsp. cold butter

3 TBS. chopped walnuts (I prefer sliced or slivered almonds)

In a bowl, combine flour, sugar, baking powder, salt & cinnamon. Cut in butter till it resembles coarse crumbs.

Whisk egg, milk & vanilla (or almond); stir into crumb mixture just till moistened. Spoon into a greased 9x5x3 loaf pan.

In a small saucepan, combine sugar & cornstarch; stir in water till smooth. Add raspberries & lemon juice. Bring to a boil; cook & stir for 1-2 minutes till thickened. Pour over batter & cut through with a knife to swirl.

In a small bowl, combine flour & sugar. Cut in butter till crumbly. Sprinkle over batter & top with nuts.

Bake at 350 for 35-40 minutes or till toothpick comes out clean. Cool on a wire rack.