Raspberry Streusel Coffee Cake

A luscious, buttery cake that can also be made with blueberries. From "Robin Hood Home Baking".

• Ready In: 1 hr 5 mins
• Serves: 9

Ingredients

• Topping

• 1⁄3 cup all-purpose flour
• 1⁄3 cup brown sugar, lightly packed
• 1⁄4 cup butter, softened
• 1  teaspoon ground cinnamon

• Cake

• 3⁄4 cup granulated sugar
• 1⁄4 cup butter, softened
• 1  egg
• 1  teaspoon vanilla
• 3⁄4 cup milk
• 1 3⁄4 cups all-purpose flour
• 1  tablespoon baking powder
• 1⁄2 teaspoon salt
• 1 1⁄2 cups raspberries (Fresh or frozen may be used but they must be thawed and drained well)

Directions

1. To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
2. Set aside.
3. To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
4. Add the milk, blending well.
5. Combine the flour, baking powder and salt and stir well.
6. Add to the creamed mixture all at once and stir just until moistened.
7. Spread half of the batter in a greased 9" x 9" baking pan.
8. Spoon the raspberries over the batter.
9. Spread the remaining batter over the berries.
10. Sprinkle the topping evenly over the batter.
11. Press in lightly.
12. Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
13. Serve warm.