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Fresh Raspberry Coffee Cake

for the filing:

  • 2 cups fresh raspberries
  • 1/4 cup water
  • 1/4 cup sugar
  • 2 tablespoons corn starch

for the cake:

  • 1 1/2 cups flour
  • 3/4 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 4 tablespoons butter cut into small pieces
  • 1 egg
  • 1/2 cup buttermilk (or 1/2 cup milk + a splash of vinegar)
  • 1 teaspoon vanilla

for the topping:

  • 1/4 cup flour
  • 1/4 cup sugar
  • 2 tablespoons butter cut into small pieces
  1. Preheat the oven to 350 and prepare a 9 x 9 baking dish by buttering or spraying with cooking spray. To make the filling whisk together the water sugar and corn starch in a medium saucepan. Mix in the raspberries and heat over medium heat until the mixture reaches a simmer. Let simmer 4-6 minutes or until thickened. Set aside.
  2. To make the cake in a large bowl or the bowl of a stand mixer whisk together the flour sugar baking powder and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Whisk together the egg buttermilk and vanilla and add to the dry ingredients. Mix until just combined. Spread about half of the mixture in the prepared pan. Pour the raspberry filling over the batter then drop remaining batter by spoonfuls over the raspberry filling.
  3. To make the crumb topping mix together the flour and sugar then cut in the butter until the mixture resembles coarse crumbs. Sprinkle the topping over the batter. Bake 40-45 minutes or until light golden brown and cooked through.

This article and recipe adapted from this site

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