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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This pretty coffee cake, swirled with a fresh raspberry filling, is tender and moist with a crunchy crumb topping. âYou could use cherries, blackberries or blueberries instead of raspberries,â Mary Ross notes from Washburn, Wisconsin. Ingredients:
1-1/2 cups king arthur unbleached 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, cubed |
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 king arthur unbleached all-purpose flour |
3 tablespoons sugar |
4-1/2 teaspoons cold butter |
3 tablespoons chopped walnuts |
Directions:
1. In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the 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.
2. 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.
3. 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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