Recipe for cooking raspberry coffee cake

Breakfast Recipes :: Coffeecakes

Raspberry Coffee Cake

1/4 c. butter or butter replacement, softened
3/4 c. sugar
1 egg
2 c. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
2 c. fresh or frozen raspberries, defrosted
1/2 c. sugar
1/4 c. all-purpose flour
1/2 tsp. ground cinnamon
1/4 c. butter or butter replacement

Beat butter in a mixing bowl at med. speed of electric mixer; gradually add 3/4 c. sugar, beating well.  Add egg, beating well.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Gently stir in raspberries. Spoon batter into a greased and floured 9-in. round cake pan.

Combine sugar, flour and cinnamon in a sm. bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over cake batter. Bake at 375 degrees F for 35 to 40 mins. or until a wooden pick inserted in center comes out clean. Cool in pan for 10 mins.; remove from pan, and cool completely on a wire rack.