Raspberry Crumb Coffee Cake

Buttery, moist cake with pops of sweet and juicy raspberries. Very versatile... have it for breakfast, brunch, with afternoon coffee or for dessert. 

Ingredients:

1 cup and 2 tbsps flour

1/2 cup and 2 tbsps sugar

1 3/4 tsp baking powder

1/2 tsp salt

1/4 cup sour cream

1 1/2 tbsps vegetable oil

1 1/2 tbsps water

1 egg

3/4 cup fresh raspberries

Crumb Topping:

1/4 cup sugar

1 1/2 tbsps flour

1 1/2 tbsps butter at room temperature

Mix the flour, sugar, baking powder and salt together then add the sour cream, vegetable oil, water and egg. Combine and beat for 2 minutes until smooth.

Spread the batter in a greased and floured 8 X 8" baking pan. Distribute the fresh raspberries evenly over the batter. Mix the topping ingredients together cutting the butter into the flour/sugar using two knives until crumbly. You may also gently crumble it in your fingers, but don't handle it too much or the heat of your hands will melt the butter.

Sprinkle the crumble over the raspberries.

Bake at 325°F for 40-45 minutes until a tester comes out clean.

Cool at least half an hour before cutting.

Makes 9 servings