Raspberry Coffee Cake

Ingredients:

Coffee Cake

6 Tbsp. unsalted butter, room temperature
3/4 c. white granulated sugar
1/4 c. light brown sugar, firmly packed
1 1/2 c. all- purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. table salt
1/8 tsp. ground nutmeg
1/8 tsp. ground cardamom
2 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream or plain yogurt
1/2 c. buttermilk, half-and-half, or whole milk

Streusel Topping:

6 Tbsp. unslated butter, cold and diced into 1" pieces
1/2 c. all- purpose flour
1/2 Tbsp ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1/8 tsp. ground ginger
1/4 c. light brown sugar, firmly packed
1/4 c. white granulated sugar

6 oz fresh raspberries, rinsed and drained

Directions:

Preheat oven to 350F. Place baking rack in the center of the oven. In a large bowl or electric stand mixer, cream butter and sugars together until light and fluffy. About 3-4 minutes. Add eggs into mixture one at a time and beat well after each addtion. Scrape the sides of the bowl with a rubber spatula. In a separate bowl, combine the dry cake ingredients. In another small mixing bowl, combine the cake's wet ingredients. Add 1/2 of the dry ingredients into the batter. Mix until blended on low speed. Add the wet ingredients into the batter and blend well on low speed. Add the remaining dry ingredients and blend well on low speed. Scrape the sides of the bowl with a rubber spatula and stir until smooth.

Streusel Topping Directions:

In a small mixing bowl, combine all of the dry ingredients. Add in the diced, cold unsalted butter and incorporate into the batter with a pastry cutter or fork. Mix until crumbly.

Spray a 9" springform pan with "Baker's Joy" or another nonstick spray. Add the cake batter to the prepared pan and smooth the top of the batter with an offset spatula. Tap the pan on the counter to remove any excess air bubbles.

Sprinkle the raspberries over the batter evenly. Sprinkle the streusel topping over the raspberries and batter evenly. Bake at 350F for 50 minutes or until top is golden brown and when a toothpick is inserted it comes out clean. Cool for 15 minutes before serving.

Yields 8- 10 servings