LEMON RASPBERRY COFFEE CAKE

Ingredients:
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

Glaze

½ c. powdered sugar

1 Tbsp. lemon juice

Instructions:

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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