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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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This is a fast, easy recipe for a moist, fruity coffee cake. I have used blackberries instead of raspberries with good results. From a magazine clipping. Does not include the time needed to cool cake. Ingredients:
3/4 cup unsalted butter, softened |
1 cup sugar |
1 tablespoon sugar |
3 eggs |
1 teaspoon vanilla |
1/2 teaspoon grated lemon zest |
2 tablespoons fresh lemon juice |
2 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon salt |
2/3 cup milk |
1/2 pint fresh raspberry |
powdered sugar |
fresh raspberry |
Directions:
1. Preheat oven to 350 degrees. Line a 9 in square baking pan with foil; extend foil 2 in over 2 opposite sides. With cooking spray. Flour foil and tap out excess.
2. In a large bowl cream butter and 1 cup sugar with an electric mixer. Add eggs, one at a time, then vanilla, lemon juice and zest. On low speed, beat in flour, baking powder and salt. Add milk and beat until blended. Gently fold in raspberries, a rubber spatula works well.
3. Spread batter into prepared pan. Sprinkle with remaining sugar. Bake 40-45 minutes or until toothpick inserted in center comes out clean.
4. Remove from oven and cool in pan 10 minutes. Lift cake from pan by foil and place on a rack to cool completely.
5. Remove foil and place cake on a serving plate. Garnish with powdered sugar and fresh raspberries.
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