Raspberry Crunch Coffeecake
From chefmeow 17 years ago
- 30 minutes to make
- Serves 8
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.
Ingredients
- 1/4 cup butter shopping list
- 1/2 cup granulated sugar shopping list
- 1 large egg shopping list
- 1 cup all purpose flour shopping list
- 1 teaspoon baking powder shopping list
- 1/4 teaspoon salt shopping list
- 1/3 cup milk shopping list
- 1/2 teaspoon vanilla extract shopping list
- 2 cups fresh raspberries shopping list
- Topping: shopping list
- 1/4 cup butter shopping list
- 1/2 cup sugar shopping list
- 1/3 cup flour shopping list
- 1/2 teaspoon ground cinnamon shopping list
How to make it
- 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.
The Rating
Reviewed by 2 people-
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!!
ariadnebarzane
in Phoenix loved it
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Sounds delicious........
zena824
in Somewhere, USA loved it
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