Recipe

Raspberry Crunch Coffeecake Recipe

	Chefmeow / All my dishes 1 year, 10 months ago RASPBERRY CRUNCH COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lopez Estate in Mesquite, Texas in 1988. Prep:10m Cook:30m Servings:8	Chefmeow
	breakfast brunch breads pastry berries raspberry coffeecake

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Ingredients

1/4 cup butter

1/2 cup granulated sugar

1 large egg

1 cup all purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup milk

1/2 teaspoon vanilla extract

2 cups fresh raspberries

Topping:

1/4 cup butter

1/2 cup sugar

1/3 cup flour

1/2 teaspoon ground cinnamon

Directions

Preheat oven to 350 then grease a square baking pan and set aside.

Cream butter, sugar and egg together until light and fluffy.

Combine dry ingredients and stir by hand into creamed mixture alternately with milk and vanilla.

Spread batter in prepared baking pan and top with berries.

Combine topping ingredients using pastry blender until mixture resembles coarse crumbs.

Sprinkle over the berries then bake for 30 minutes.

Cool slightly before serving.

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Comments

zena824 1 year, 10 months ago said:
Sounds delicious........

ariadnebarzane 10 months, 1 week ago said:
This is a quick little recipe that turned out great...I did not have any fresh raspberries so I substituted a few dollops of raspberry preserves and spread them across the batter before putting the topping on...It turned out quite nice!!

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