First up, cream the butter and sugar until light and fluffy.
Then add in the milk.
Right over the top of this batter, sift the flour, baking powder and salt. Mix.
Fold in the berries. The batter might get tinged with the berry juice but it looks great after it is baked! Spread in a well greased 9" baking dish.
In a small bowl, add the sugar, flour, cinnamon and butter to make the streusel topping.
You can use a for or pastry blender but I prefer to use my fingers. Squish. Squish. Squish. Until...
combined but still crumbly.
Sprinkle on top of the cake and bake for 45 minutes at 375 degrees. If you are using frozen berries your baking time might increase a bit.
Cool, cut and serve!
The raspberries were perfect. They added a bit of tartness that I really enjoyed. I will definitely make this again once raspberry season is in full swing! Nate LOVED this. In fact, on the top picture those are his little hands grabbing the piece. He couldn't wait for me to finish taking the picture!
Here's a picture of the blueberry version of this recipe.
Raspberry Coffee Cake
4 T. butter, at room temperature
3/4 c. sugar
1 egg, at room temperature
1/2 c. milk
2 c. flour
2 t. baking powder
1/2 t. salt
2 c. fresh or frozen raspberries
1/2 c. sugar
1/3 c. flour
1/2 t. ground cinnamon
4 T. butter, cut in pieces
For Bread: Preheat the oven to 375 degrees. Grease a 9-inch square baking dish.
With an electric mixer, cream the butter with the sugar until light and fluffy. Add the egg, beat to combine, then mix in the milk until blended.
For the topping: Place the sugar, flour, cinnamon and butter in a mixing bowl. Cut in with a pastry blender until mixture resembles course crumbs. Sprinkle the topping over the batter in the pan.
Bake until a cake tester inserted in the center comes out clean, about 45 minutes. Serve warm or cold.