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Raspberry Coffee Cake
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Description
A moist, not too sweet, raspberry coffee cake that makes a great anytime treat.
Ingredients
- FOR THE CAKE:
- ½ cups Margarine, Softened
- 2 Eggs, Room Temperature
- 1 cup Granulated Sugar
- ½ cups Sour Cream
- 1-¼ teaspoon Baking Powder
- ¼ teaspoons Salt
- ¼ teaspoons Vanilla
- 1 Tablespoon Prepared Cinnamon And Sugar
- 1-½ cup All-purpose Flour
- 1-¾ cup Raspberries
- FOR THE TOPPING:
- ½ cups Quick Cook Oats
- ½ teaspoons Prepared Cinnamon And Sugar
Preparation
Preheat oven to 350ºF.
Cream all ingredients except flour and raspberries in a large bowl. Once creamy, add flour. Fold in berries. In a separate bowl, mix the topping ingredients; set aside.
Pour batter into a greased 7″x9″ baking pan. Sprinkle topping on batter. Bake for approximately 20 minutes, or until a toothpick comes clean when inserted in the center. Cool before cutting. Makes about 12 pieces of cake.
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