Lemon Raspberry Coffee Cake

Coffee Cake

·         2 c. all purpose flour

·         2½ tsp. baking powder

·         1/4 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: 1/2 tsp. lemon extract

·         1 Tbsp. finely grated lemon peel

·         1 1/2 c. fresh raspberries

Crumb Topping

·         1 c. sugar

·         ⅔ c. flour

·         6 Tbsp. softened butter

Glaze

·         ½ c. powdered sugar

·         1 Tbsp. lemon juice

Instructions

1.       Preheat oven to 350 degrees.

2.       In a medium bowl, combine 2 c. flour and baking powder. Set aside.

3.       Beat 1/4 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.

4.       Fold in raspberries

5.       Spoon batter into a greased 10 inch springform pan and sprinkle with crumb topping (see below).

6.       Bake at 350 degrees for 45 - 50 minutes.

7.       Remove from oven and cool at least 20 minutes in pan before removing.

8.       Combine ingredients for glaze and drizzle over cooled coffee cake.

Crumb Topping

1.       Combine 1 c. sugar and ⅔ c. flour in a bowl.

2.       Cut in 6 Tbsp. butter until mixture is crumbly.