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Raspberry Coffee Cake

March 3, 2017

Raspberry Coffee Cake

Coffee Cake

3 cup flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 cup butter, softened
1 cup milk
2 eggs, slightly beaten
1 tsp. vanilla
Filling, see recipe below
Topping, see recipe below

Preheat oven to 350 degrees F. In a bowl mix together flour, sugar, baking powder, and salt; cut in butter to crumbling Add milk, eggs, and vanilla.

Spread half the batter in a 9×13 pan.

Spread filling (see below) over batter.

Spread last half of batter over filling.

Crumble topping (see below) over coffee cake. Bake 35 to 45 minutes or until golden brown.


2/3 cup sugar
1/4 cup cornstarch
3/4 cup raspberry juice or water
2 cup frozen or fresh raspberries
1 Tbsp. lemon juice

Blend together sugar, cornstarch, and juice. Cook over medium heat until thickened and clear. Remove from heat, add lemon juice and let cool.


1/4 cup butter
1/2 cup sugar
1/2 cup flour
1/4 cup sliced almonds

Cream together butter and sugar; mix in flour; mix in almonds; crumble over coffee cake.

Variations: Blueberries, Blackberries, Huckleberries, Strawberries may all be used in this recipe. Make your own family favorite today! Enjoy!

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks


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