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Raspberry Coffee Cake

This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. “You could use cherries, blackberries or blueberries instead of raspberries,” Mary Ross notes from Washburn, Wisconsin.

6 ServingsPrep: 25 min. Bake: 35 min. + cooling

Ingredients

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
1/2 cup cold butter, cubed
1 egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
FILLING:
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
TOPPING:
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts

Directions

In a large bowl, combine the first five ingredients. Add mace if
desired. Cut in butter until mixture resembles coarse crumbs. Whisk

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Raspberry Coffee Cake (continued)

Directions (continued)

the egg, milk and vanilla; stir into crumb mixture just until
moistened. Spoon into a 9-in. x 5-in. loaf pan coated with cooking
spray.
In a small saucepan, combine sugar and cornstarch; stir in water
until smooth. Add raspberries and lemon juice. Bring to a boil; cook
and stir for 1-2 minutes or until thickened. Pour over batter; cut
through with a knife to swirl.
In a small bowl, combine flour and sugar. Cut in butter until
crumbly. Sprinkle over batter; top with nuts. Bake at 350° for
35-40 minutes or until a toothpick inserted near the center comes
out clean. Cool on a wire rack. Yield: 6 servings.

Nutrition Facts: 1 piece equals 519 calories, 22 g fat (12 g saturated fat), 85 mg cholesterol, 502 mg sodium, 75 g carbohydrate, 3 g fiber, 7 g protein.