Raspberry Coffee Cake Recipe

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
• 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 bowl, combine the first six ingredients. Cut in butter until mixture resembles coarse crumbs. Whisk 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.

Raspberry Coffee Cake published in Cooking for 2 Spring 2006, p37