Although not a huge fan of coffee, I do always appreciate a nice coffee cake. This is the second time I have made this recipe and I highly recommend using fresh raspberries if possible - they take the cake from good to great. You can also glaze the cake with a simple powdered sugar and butter glaze if you wish, though I opted not to, as I wanted to be able to easily freeze portions of the cake for later enjoyment.
Raspberry Coffee Cake
Adapted from Betty Crocker "Baking Basics"
9 servings
Ingredients:
1/2 cup (1 stick) unsalted butter
3/4 cup milk
1 tsp vanilla
1 egg
2 cups all-purpose flour
1/2 cup cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1 cup fresh raspberries
1. Preheat oven to 400F degrees. Spray a 9 inch square pan with baking spray.
2. In a medium saucepan, heat the butter just until melted.
3. In a medium bowl, whisk together the butter, milk, vanilla, and egg.
4. Stir in the sugar, baking powder, salt, and flour, until the flour is moistened. Do not over mix.
5. Gently fold in the raspberries.
6. Pour batter into the prepared pan.
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| As you can see, some of the raspberries got over mixed in at this point - be careful! |
7. Bake 25-30 minutes, or until the top is a nice golden brown and a toothpick comes out clean.
8. Enjoy!
Nutritional Info per Serving:
Calories 252; Total Fat 11g; Cholesterol 49mg; Sodium 266mg; Total Carbs 33g; Protein 5g
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