Gotta use up those raspberries. Tried this tonight and it’s worth making again. Yum.
Lemon Raspberry Coffee Cake
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Author Cathy Trochelman
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
1 c. sugar
⅔ c. flour
6 Tbsp. softened butter
½ c. powdered sugar
1 Tbsp. lemon juice
Preheat oven to 350 degrees.
In a medium bowl, combine 2 c. flour and baking powder. Set aside.
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.
Fold in raspberries
Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).
Bake at 350 degrees for 45 - 50 minutes.
Remove from oven and cool at least 20 minutes in pan before removing.
Combine ingredients for glaze and drizzle over cooled coffee cake.