Monday, April 6, 2009

MMmmm Monday -- Raspberry Streusel Coffee Cake

I really enjoy baking and seeing as we had company overnight Saturday made this for part of our Sunday morning breakfast. Typically Sunday morning breakfast is just cereal unless I get my act together and bake muffins or something like that on Saturday night; so this was a treat. Raspberries are one of my favorite fruits and this is a very yummy coffee cake. Enjoy!

Raspberry Streusel Coffee Cake
1 1/2 cups flour (I use 1/2 whole-wheat 1/2 white)
3/4 cup sugar (I decrease it to 1/2 cup and use evaporated cane juice)
2 tsp. baking powder
1/4 cup butter, softened
1/2 cup milk
1 egg
2 cups fresh or frozen raspberries

White Chocolate Streusel
1/2 cup brown sugar (I use sucanat)
1/2 cup white baking chips
1/3 cup flour
1/4 cup butter, softened

1/2 cup white baking chips (I just melt the chips w/ a bit of water and drizzle)
2 T. light corn syrup
1 1/2 tsp. water

- Heat oven to 350. Grease and flour angel food cake pan. Make White Chocolate Streusel; set aside.
-  Beat flour, sugar, baking powder, butter, milk and egg on low speed until moistened. Beat on medium speed for one minute.
-  Spread 2/3 batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
-  Bake 55 - 65 minutes or until toothpick comes out clean and top is golden brown. Cool 10 minutes; remove from pan. Drizzle glaze over.

I would have taken a picture except didn't take it out of the pan until the next morning and it broke on me. :(  It still was very tasty though!

1 comment:

momofsix said...

That looks like a really yummy recipe.

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