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Raspberry Coffee Cake




Source of Recipe


Internet


List of Ingredients




2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1 stick butter or margarine, melted
2 large eggs
1 tsp vanilla extract
2 cups fresh or frozen raspberries (or blueberries, strawberries or a combination)
1/2 cup all purpose flour
1/2 cup granulated sugar
4 tbsp. butter, softened
1 tsp. cinnamon


Recipe



Preheat oven to 350 degrees. Spray an angel food cake pan (sometimes I use a bundt pan) with cooking oil and give it a light dusting of flour.
In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt.
In a large bowl, beat together milk, margarine, eggs, and vanilla.
Beat in the flour mixture a little at a time. Gently fold berries into the batter and pour into the prepared pan.
To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter and press lightly into batter so it won't crumble off when cutting after baking.
Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean. Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling.