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Lemon-Raspberry Coffee Cake

I haven't met a coffee cake (or really, anything with 'coffee' in the name) that I didn't love.  This cake is no exception.  I typically make it with blueberries but I found some beautiful raspberries this week and knew they would be oh-so-scrumptious in this dish.  I hope you will enjoy it as much as we do!

Ingredients:
Cake
  • 3/4 c sugar
  • 6 TBSP softened (not melted) butter
  • 1 egg
  • 2 c flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 c milk
  • 1 c fresh red raspberries (or blueberries)
  • the zest and juice of 1 lemon
Topping
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 1/4 stick of softened (not melted) butter
  • 1/2 c chopped nuts (optional)
Directions:
Note: I prepare this in my Kitchen Aid mixer; if you do not have a mixer, you can easily do it by hand
  1. Cream together the sugar, butter, and egg.  In a separate bowl, combine the flour, baking powder, and salt.  Add this to the creamed mixture alternately with the milk.  Next, add the lemon juice and zest, mixing until smooth. 
  2. Spray a 9x13 baking dish with cooking spray and add the batter to the pan. 
  3. Sprinkle the raspberries on top of the batter.
  4. In a small bowl, prepare the topping by mixing together the butter, cinnamon, and brown sugar with your hands or a fork.  Sprinkle this topping over the berries.  Gently run a knife across the batter-berry-topping mixture, lengthwise and crosswise so that part of the topping goes into the batter.  If using nuts, sprinkle on top. 
  5. Bake at 350F for about 30-35 minutes (if using a glass dish, reduce baking temperature to 325F and increase baking time accordingly; the cake will be done when a toothpick comes out clean). Serve warm or at room temperature with a great cup of coffee or cold glass of milk.  Note: My photo is not the best, but I promise it tastes great!

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