Raspberry Coffee Cake Recipe
Raspberry coffee cake is a fruited coffee cake. Made with fresh or frozen blueberries, the raspberry coffee cake is flavored with orange and vanilla. Prepared with a flour, sugar, milk and egg batter, it is oven baked for a nice and fresh dessert.
Ingredients
Nonstick cooking spray
1 1/2 cups sifted all purpose flour
3 tablespoons light or dark brown sugar
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons unsalted margarine
3/4 cup low fat milk
1 large egg, lightly beaten
2 teaspoons grated orange rind
1/2 teaspoon vanilla extract
1/2 cup fresh or frozen dry pack raspberries or blueberries
2 tablespoons orange juice
Directions
Preheat the oven to 350°F.
Lightly coat an 8"x 8"x 2" baking pan with the cooking spray; set aside.
In a large bowl, combine the flour, brown sugar, baking powder, and salt.
Using a pastry blender or a fork, cut in the margarine until the mixture resembles coarse meal.
Stir in the milk, egg, orange rind, and vanilla extract, and mix just until the dry ingredients are moistened.
Spoon the batter into the baking pan.
In a small bowl, toss the raspberries with the orange juice and spoon on top of the batter.
Bake until the coffee cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean about 25 minutes.
Lightly coat an 8"x 8"x 2" baking pan with the cooking spray; set aside.
In a large bowl, combine the flour, brown sugar, baking powder, and salt.
Using a pastry blender or a fork, cut in the margarine until the mixture resembles coarse meal.
Stir in the milk, egg, orange rind, and vanilla extract, and mix just until the dry ingredients are moistened.
Spoon the batter into the baking pan.
In a small bowl, toss the raspberries with the orange juice and spoon on top of the batter.
Bake until the coffee cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean about 25 minutes.
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