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Raspberry Coffee Cake




Source of Recipe


Macklinda'


List of Ingredients




Raspberry Coffee Cake

For the topping:
1/2 cup packed light brown sugar
2 Tbs. flour
1 Tbs. butter
1/2 oz. semisweet chocolate finely chopped

For the cake:
1 cup flour
3/4 cup sugar
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/3 cup buttermilk
1 egg lightly beaten
1/2 tsp. vanilla extract
1/3 cup butter, melted and cooled
1 1/4 cup fresh raspberries



Recipe



For the topping: combine brown sugar, flour, and butter in a medium bowl. Using your hands, mix thoroughly, then add chocolate. Mix well with a wooden spoon and set aside.

For the cake: Preheat the oven to 375. Sift flour, sugar, baking powder, baking soda, and salt together in a medium bowl. In a separate bowl, whisk together buttermilk, egg, vanilla, and melted butter. Add buttermilk mixture to flour mixture and mix with a wooden spoon.

Pour batter into a lightly greased 8-inch-round springform cake pan. Sprinkle raspberries over cake, then cover with topping. Bake until well-browned, 40-45 minutes.
Serve warm