Recipe for cooking raspberry crumble coffee cake

Breakfast Recipes :: Coffeecakes

Raspberry Crumble Coffee Cake

Cake
1/4 c. chopped almonds
1 c. sugar
1/2 c. butter or butter replacement, softened
1 tsp. vanilla extract or flavoring
2 eggs
2 c. all-purpose flour
1 1/4 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 c. (8 oz.) sour cream
1 (16 ounce) can red raspberries
2 Tbsp. tapioca

Sprinkle almonds over the bottom of a greased 9-in. springform pan; set aside. In a sm. saucepan combine raspberries and tapioca, warming gently until slightly thickened. Cool.

In a mixing bowl, cream sugar, butter and vanilla extract or flavoring; beat on med. speed for 1 to 2 mins.. Add eggs, one at a time, beating well after each addition. Combine dry ingredients into sifter; add sifted dry ingredients to batter alternating with sour cream. Mix well. Spread 3 c. of the batter into bottom of pan over almonds. Spoon raspberry mixture over batter. Top with remaining batter. Sprinkle topping over batter. Bake at 350 degrees F for 70 to 75 mins. or until wooden pick inserted near the center comes out clean.

Cool in pan on wire rack for 15 mins.. Remove sides of pan. Serve warm.

Makes approximately 12 servings.

Topping
1/4 c. all-purpose flour
1/4 c. sugar
1/4 c. chopped almonds
1/4 tsp. vanilla extract or flavoring
2 Tbsp. butter

Combine flour, sugar, almonds, vanilla extract or flavoring and butter in a food processor bowl; mix until crumbly.