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.
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
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
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.
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