by Divine Domesticity on December 30th, 2008
If you are still entertaining guests at your house, consider this recipe for a lightly sweet coffeecake. Although the original recipe called for frozen raspberries, feel free to use whatever blend of berries sounds best to you. A dollop of sweetened whipped cream on the side is a delicious addition, along with a hot cup of coffee, of course.
1 c. (2 sticks) butter (room temp)
1 1/2 c. sifted AP flour
1/2 c. sugar
1/2 c. firmly packed light brown sugar
2 tsp. baking powder
Pinch of salt
2 (10 oz) pkg. frozen raspberries (Or a triple berry blend) in syrup, thawed and drained
1/2 c. AP flour
1/2 c. (1 stick) butter, melted
1/3 c. firmly packed light brown sugar
1 tsp. cinnamon
1. Preheat oven to 350 f degrees. Butter a 9 x 13-inch pan. Cream 1 cup of butter in a large bowl on low speed. Add the eggs, one at a time, incorporating after each addition. Mix in 1 1/2 cups flour, sugar, 1/2 cup brown sugar, baking powder, and salt in a medium bowl. Add to the creamed butter and beat on medium speed until well blended, about 3 minutes. Spoon into prepared pan, spreading evenly. Cover with raspberries.
2. Blend topping ingredients in another bowl. Spoon over raspberries, Bake until light golden and knife inserted in center comes out clean, 35-45 minutes. Cool slightly; serve.
Recipe adapted from 'Dining In Style' by Ann Lund