The first time I baked this, I just mixed all of the raspberries into the batter. The second time around, I looked more closely at the muffin recipe and realized half of the berries were to be sprinkled on each layer. I also had the inspiration to add some lemon curd. I love raspberry and lemon flavors together, and I had part of a jar of lemon curd in the fridge just begging to be used up in some delightful baked good.
RASPBERRY LEMON COFFEECAKE
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. milk
1/2 c. melted butter
1/3 to 1/2 cup lemon curd
1 c. whole raspberries ( I use frozen ones) divided use
1/4 c. chopped pecans
1/4 c. brown sugar
1/4 c. flour
2 Tblsp. melted butter
For batter, sift together flour, sugar, baking powder and salt; set aside. In a large bowl, whisk together the milk, melted butter, and egg. Stir in the flour mixture.
Spread half of the batter in a greased 9-inch square pan. Place teaspoonfuls of lemon curd here and there over the batter, spacing them as evenly as possible. Sprinkle half of the raspberries evenly over the curd/batter in pan.
Carefully spread remaining batter over the first layers, then sprinkle the remaining half cup of raspberries over the top.
For topping, combine the topping ingredients until crumbly. Sprinkle the topping over the batter/berries in pan.
Bake at 375º for 35-40 minutes or until cake tests done.
Yield: 1 9-inch square coffeecake
Hope you enjoy this coffeecake if you try baking it! We thought it was fantastic.
* Oh, and if you wanted to make this gluten free, you could do as I did and use the 1-to-1 gluten free baking flour for the cake part, and brown rice flour in the streusel topping. *