Tuesday, January 12, 2010

Christmas Raspberry Coffee Cake

This recipe came from my friend, Amy. She won first place in a cooking magazine with this yummy treat. We have it for Christmas morning breakfast along with that scrumptious Hard Boiled Egg Breakfast Casserole. The boys always ask this question at Christmas time: "What's for breakfast"? When I tell them it's the raspberry coffee cake and the hard boiled egg casserole, they physically relax. I love it!

It 'seems' tricky, but it really is a piece of cake! :)

3 c flour
1 t baking soda
½ t salt
1 t baking powder
1 c sugar
2 sticks butter
2 eggs beaten
1 c sour cream
1 t vanilla

1 c water
2 pkg. frozen raspberries
½ pkg. frozen blueberries
2 T lemon juice
1¼ c sugar
⅓ c cornstarch

½ c flour
½ c sugar
¼ c butter
chopped pecans

Glaze: (we never do the glaze--too sweet)
1 c powdered sugar thinned with milk, 1¼ c sugar
½ t vanilla
pinch of salt

Combine fruit with 1 c water. Simmer, uncovered, about 5 minutes. Add juice. Mix sugar and cornstarch. Add to fruit. Cook & stir, till thick. Cool.

Sift together flour, baking soda, baking powder and sugar. Cut in butter; add eggs, sour cream and vanilla. Batter will be very thick! Spread half the batter in a greased 9 x 13 pan. Spread filling over batter then spread rest of batter on top.

To make the topping, cut butter into flour and sugar; stir in pecans. Sprinkle topping on the batter.
Bake at 350° for 45 minutes.

Glaze with powdered sugar thinned with milk, vanilla and pinch of salt when cake comes out of the oven.

Joy to you!

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