Raspberry Crunch Coffee Cake Recipe

 

Oven Temp ~ 350° Recipe Baking Time ~ 45 to 50 Min. Pan Type ~ 8 x 8 pan

Raspberry Crunch Cake Directions

Preheat your oven and spray pan with cooking spray.

In a saucepan combine raspberries and ¼ water. Bring to a boiling: reduce heat. Cover and simmer about 5 minutes or till tender. Combine ¼ cup of the sugar and the cornstarch. Stir into raspberry mixture. Cook stirring constantly until thick and bubbly, continue cooking for another 2 minutes. Set raspberry cake mixture aside.
In a mixing bowl, stir together ½ cup of the sugar, the 1½ cups flour, the baking powder and baking soda. Cut in 4 Tbs. margarine or butter until mixture resembles fine crumbs. Combine egg, buttermilk and vanilla, add this to the flour mixture. Stir just until moistened.
Spread half of the cake batter into a prepared baking pan.
Spread raspberry fruit mixture over batter.
Drop remaining batter in small mounds atop filling.
Combine the remaining ¼ cup sugar and the ¼ flour. Cut in remaining 2 Tbs. margarine or butter until mixture resembles fine crumbs.
Sprinkle over batter.
Bake crunch cake in a preheated oven until golden brown.

This raspberry crunch coffee cake recipe can easily be doubled and bake in a 12 x 9 inch cake pan.

Serve raspberry crunch cake warm with vanilla ice cream.