Coffee Cake with Raspberry Filling RecipeReview

Coffee Cake with Raspberry Filling ~ source: tammycookblogsbooks 

This cake is moist and turned out good. I used 1/3 cup of mixed berry jelly instead of making the filling, still adding the lemon juice. It is rare that I use nuts in a recipe, since a lot of my family doesn't like them included. They were left out, as was the mace since I don't buy it. I also baked mine in a bundt cake pan.

Coffee Cake with Raspberry Filling  ~
 Coffee Cake
Raspberry Filling
photo & recipe source:

1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace, optional
1/2 cup cold butter, cubed
1 egg
1/2 cup 2% milk
1/2 teaspoon vanilla extract
1/2 cup sugar
2 tablespoons cornstarch
6 tablespoons water
1 cup fresh raspberries
1-1/2 teaspoons lemon juice
1/3 cup all-purpose flour
3 tablespoons sugar
4-1/2 teaspoons cold butter
3 tablespoons chopped walnuts
In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9-in. x 5-in. loaf pan coated with cooking spray.

In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.


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