Lemon Raspberry Coffee Cake

Gotta use up those raspberries. Tried this tonight and it’s worth making again. Yum.

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Lemon Raspberry Coffee Cake

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings 12

Author Cathy Trochelman

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Coffee Cake

  • 2 c. all purpose flour

  • 2½ tsp. baking powder

  • 1/4 c. milk

  • ¾ c. sugar

  • ½ c. sour cream or plain Greek yogurt

  • ¼ c. butter softened

  • 1 large Phil's Fresh Egg

  • 2 Tbsp. lemon juice

  • optional: 1/2 tsp. lemon extract

  • 1 Tbsp. finely grated lemon peel

  • 1 1/2 c. fresh raspberries

Crumb Topping

  • 1 c. sugar

  • ⅔ c. flour

  • 6 Tbsp. softened butter

Glaze

  • ½ c. powdered sugar

  • 1 Tbsp. lemon juice

Instructions

  1. Preheat oven to 350 degrees.

  2. In a medium bowl, combine 2 c. flour and baking powder. Set aside.

  3. Beat 1/4 c. milk, ¾ c. sugar, ½ c. sour cream, ¼ c. butter, egg, lemon juice, lemon extract (if using), and lemon peel until creamy. Add dry ingredients and mix just until blended.

  4. Fold in raspberries

  5. Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).

  6. Bake at 350 degrees for 45 - 50 minutes.

  7. Remove from oven and cool at least 20 minutes in pan before removing.

  8. Combine ingredients for glaze and drizzle over cooled coffee cake.