Prep 10 mins
Cook 25 mins
This can also be made with cranberries or blueberries, and orange instead of lemon. Its turns out great regardless. For added sweetness, top with your favorite powdered sugar glaze.
- 1 egg
- 1⁄2 cup sugar, plus
- 3 tablespoons sugar, divided
- 1⁄2 cup milk
- 1 tablespoon applesauce
- 1 tablespoon lemon juice
- 3 teaspoons grated lemon zest, divided
- 1⁄4 teaspoon almond extract
- 1 1⁄2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 cups raspberries
- 2 tablespoons butter
- Preheat oven to 375.
- Beat egg in large bowl. Add 1/2 cup sugar, milk, apple sauce, lemon juice, 2 tsp lemon zest, and almond extract; mix thoroughly.
- Add 1 cup flour, baking powder and salt; stir, being careful not to overmix.
- Pour into greased 8x8 pan.
- Add berries over batter.
- Mix remaining 1/2 cup flour, 3 tbs sugar, 1 tsp lemon zest. Cut in Butter. Sprinkle mixture over berries.
- Bake 25 to 30 minutes.
What caught my eye on this recipe was the suggestion of subbing blueberries for the raspberries (which I did and added fresh chopped strawberries.) As with most cooks, I like to experiment with new recipes. I changed only two ingredience. I used 1/2 cup light sour cream instead of the milk and I used brown sugar for the streusel topping instead of white sugar. Wow, with the tang of the lemon and sour cream and the sweetness of the fruit and streusel topping, a great sunday morning treat! Thanks for the experience!
This coffee cake tasted great. I left out the almond extract as I really dislike that flavor, but it was wonderful all the same. Had a great texture. I added lemon extract to the topping for extra lemony taste. Next time I have to try Netty's suggestion of sour cream. That sounds right up my alley!
This is okay. Not too sweet, although some of the guests liked it not too sweet.