Ingredients
Coffee Cake
- 2 cups all purpose flour
- 2½ teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup milk
- ¾ cup granulated sugar
- ½ cup sour cream or plain Greek yogurt
- ¼ cup butter softened
- 1 large egg
- 2 Tablespoons lemon juice
- 1/2 teaspoon lemon extract
- 1 Tablespoon finely grated lemon peel
- 1 1/2 cups fresh or frozen raspberries
Crumb Topping
- 1 cup granulated sugar
- ⅔ cup flour
- 6 Tablespoons softened butter
Glaze
- ½ cup powdered sugar
- 1 Tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine 2 cups flour, baking powder and salt. Set aside.
- In a large bowl, use a hand mixer to cream together 3/4 granulated sugar and 1/4 cup softened butter. Add 1/4 cup mil, 1/2 cup sour cream, egg, lemon juice, lemon extract, and lemon peel. Mix until smooth and until creamy.
- Add dry ingredients and mix just until blended. NOTE: Batter will be thick.
- Gently fold in raspberries
- Spoon batter into a greased 9 inch springform pan and sprinkle with crumb topping (see below).
- Bake at 350° F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove from oven and cool at least 20 minutes in pan before removing.
- Combine ingredients for glaze and drizzle over cooled coffee cake.
Crumb Topping
- Combine 1 cup sugar and ⅔ cup flour in a bowl.
- Cut in 6 Tablespoons butter until mixture is crumbly.
Nutrition
Serving: 1grams | Calories: 367kcal | Carbohydrates: 60g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Cholesterol: 48mg | Sodium: 196mg | Fiber: 2g | Sugar: 36g