Raspberry Crunch Coffeecake |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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RASPBERRY CRUNCH COFFEECAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lopez Estate in Mesquite, Texas in 1988. Ingredients:
1/4 cup butter |
1/2 cup granulated sugar |
1 large egg |
1 cup all purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
1/3 cup milk |
1/2 teaspoon vanilla extract |
2 cups fresh raspberries |
topping |
1/4 cup butter |
1/2 cup sugar |
1/3 cup flour |
1/2 teaspoon ground cinnamon |
Directions:
1. Preheat oven to 350 then grease a square baking pan and set aside.
2. Cream butter, sugar and egg together until light and fluffy.
3. Combine dry ingredients and stir by hand into creamed mixture alternately with milk and vanilla.
4. Spread batter in prepared baking pan and top with berries.
5. Combine topping ingredients using pastry blender until mixture resembles coarse crumbs.
6. Sprinkle over the berries then bake for 30 minutes.
7. Cool slightly before serving.
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