Raspberry Coffee Cake


I have the new The Taste of Home Cookbook and decided to try a coffee cake recipe. Luckily I made it right before my stove started acting up again! UGH! No more baking for me until it’s fixed *sniff!*

This recipe is also being submitted to Bookmarked Recipes, a fun blogging event run by Ruth at Just Add Eggs.

These are yummy. They aren’t fantabulous or anything, but they are good and the raspberry flavor is very yummy :) I highly recommend planting your feet at the stove while cooking the fruit. It cooks quickly and will burn easily if not watched! I had some for breakfast today and it was great with coffee. It’s not a super sweet cake, but the sweetness from the berries offsets that and makes this a good coffee cake.

ANOTHER DELICIOUS IDEA >>  Cheesy Bacon & Chive Twice Baked Potatoes

Raspberry Coffee Cake
(try it with other fruits instead of raspberries!)

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.

ANOTHER DELICIOUS IDEA >>  Conchas - Mexican Sweet Bread

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.






NEW! Be sure to subscribe to my newsletter, Foodie in the Craftroom, to receive updates and tips from both Amanda’s Cookin’ and Crafts by Amanda! Visit http://www.amandascookin.com/p/subscribe-to-newsletter.html

Comments

  1. Tami says

    Looks really yummy, Amanda! This would go over well at my house. :) Getting a new cookbook is always so much fun, isn’t it?!? I bet that your family is enjoying it!

  2. Cheri Sicard says

    This looks delicious. I don’t know how you can bake so often — I would be bigger than a house. But then, I guess you have the kids to help you eat them. When I lived in Playa del Rey we had lots of close neighbors, who were used to receiving goodies from my kitchen. But I don’t know many people here in Big Bear, and those that I do, don’t live next door.

  3. Megan says

    I love Taste Of Home cookbooks! That Topping is advertising enough for this great looking cake. And I almost bought some raspberries at Costco the other day. Drats!

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>