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Coffee Cake

2 c. all purpose flour
2½ tsp. baking powder
¾ 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: ½ tsp. lemon extract)
1 Tbsp. finely grated lemon peel
1½ c. fresh raspberries
Crumb Topping

1 c. sugar
⅔ c. flour
8 Tbsp. (1/2 c.) cold butter

½ c. powdered sugar
1 Tbsp. lemon juice
In a medium bowl, combine 2 c. flour and baking powder. Set aside.

Beat ¾ 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 9 or 10 inch springform pan and sprinkle with crumb topping (see below).
Bake at 350 degrees for 45 – 50 minutes.
Combine ingredients for glaze and drizzle over baked coffee cake.
Crumb Topping

Combine 1 c. sugar and ⅔ c. flour in a bowl.
Cut in ½ c. cold butter until mixture is crumbly.


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