Raspberry Coffee Cake



I love raspberries, and this great raspberry coffee cake recipe is perfect for taking their tart-sweetness to any potluck. Sliced into smaller squares, it looks lovely on a mixed baking tray for any occasion.

Raspberry Coffee Cake Recipe

Pre-heat oven to 350F
Makes 12 servings

Crust

3 cups all-purpose flour
1 cup sugar
1 Tbsp baking powder
1 tsp salt
1 tsp ground cinnamon
1/4 tsp ground mace
1 cup cold butter or margarine
2 eggs
1 cup milk
1 tsp vanilla extract

1. Combine dry ingredients in a bowl and stir until well mixed
2. Cut in butter until mixture resembles coarse crumbs
3. In a separate bowl, mix wet ingredients
4. Add add wet ingredients to crumb mixture, and mix until thoroughly combined

Filling

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 Tbsp lemon juice

1. Combine all ingredients except lemon juice in a medium saucepan. Bring to a boil over medium heat.
2. Boil for 5 minutes until thickened, stirring constantly.
3. Remove from heat, add lemon juice and stir. Set aside to cool.

Topping

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or margarine
1/4 cup sliced almonds, toasted

1. Combine flour and sugar, cut in butter until the texture of crumbs
2. Stir in almonds

Assembly

1. Spread 2/3 of crust mixture into a greased 9 * 13 inch baking dish.
2. Spoon raspberry filling overtop, but not quite to the edges - leave 1-2 cm
3. Top with the remaining crust mixture
4. Sprinkle almond topping as the final layer
5. Bake at 350F for 50-55 minutes, or until lightly golden

Chock Full of Raspberry Coffee Cake

preheat oven to 350F

Batter

3/4 cup butter or margarine
3/4 cup white sugar
1 egg
1 cup sour cream
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
1/4 tsp salt
1 tsp baking powder

1. Cream margarine/butter with sugar until fluffy. Add egg
2. Stir in sour cream and vanilla.
3. Combine remaining dry ingredients in a separate bowl
4. Gradually add dry ingredients to wet, blending well

Filling

2 cups fresh of frozen(thawed) blueberries

Topping

3 Tbsp butter or margarine
2 tsp cinnamon
1 cup brown sugar

Combine until the texture of small crumbs

Assembly

1. Grease a 9-inch springform pan
2. Spread 2/3 of batter evenly on the bottom
3. Top with blueberries
4. Drop remaining batter in spoonfuls over the blueberries, smooth
5. Sprinkle with topping
6. Bake for 1 hour, or until light brown



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