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Coffee Cake with Raspberry Filling

 Coffee Cake with Raspberry Filling
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 McCormick® Pure 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

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Coffee Cake with Raspberry Filling (continued)

Directions

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