Raspberry Coffee Cake with Cinnamon Streusel Topping

As someone who doesn’t eat breakfast and claims to serve her kids cold cereal every day, I sure have been sharing a lot of fun breakfast treats lately.

(Coffee cake is considered breakfast food, right? Or did I just mistakenly eat dessert at 8am?)

I’m not sure what my deal is. Honestly, I generally don’t eat breakfast, and if I do it’s either Stove Top Stuffing (yep, I’m a weirdo) or a bowl of cottage cheese, heavy on the salt and pepper.

Whatever the reason for all these delicious baked treats, my family sure isn’t complaining.

This coffee cake is light, fluffy, and deliciously full of tart raspberries. The streusel topping is, of course, the best part and should be picked off with your fingers every time you walk past the cake. I didn’t make that rule. I just be sure to follow it.

Raspberry Coffee Cake with Cinnamon Streusel Topping

Raspberry Coffee Cake with Cinnamon Streusel Topping

Ingredients

    For the coffee cake:
  • 2 cups all-purpose flour
  • 3/4 cups granulated sugar
  • 1/4 cup butter, softened
  • 3/4 cup milk
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 cups fresh or frozen raspberries
  • For the streusel topping:
  • 1/2 cup granulated sugar
  • 1/3 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 cup butter, softened

Instructions

  1. Preheat the oven to 375 degrees. Spray a 9 inch round springform pan with cooking spray. (A 9x9 baking dish would work as well.)
  2. In a small bowl, prepare the streusel topping by mixing all ingredients together with a fork until crumbly. There should be pea sized chunks of butter throughout.
  3. In a large bowl, stir together all of the coffee cake ingredients except the raspberries. Beat with a spoon for 30 seconds (I just used my stand mixer, but this is easy to do by hand as well.) Fold in raspberries.
  4. Spread batter in the prepared pan. Sprinkle evenly with topping.
  5. Bake 45 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes before removing side of springform pan.
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http://www.bunsinmyoven.com/2011/04/29/raspberry-coffee-cake-with-cinnamon-streusel-topping/

adapted from Betty Crocker