It's Raspberry season here and time for Fresh Raspberry Coffee Cake!
1/4 cup butter or margarine, melted
3/4 cup milk
1 teaspoon Vanilla
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh rasberries
1/2 cup powdered sugar
1 Tablespoon butter or margarine, softened
2 to 3 teaspoons water
1/4 teaspoon Almond extract
Heat oven to 400 F. Spray 8 or 9 inch square pan with baking spray
In medium bowl, beat 1/2 cup butter, milk. vanilla, and egg with spoon. Stir in flour, granutlated sugar, baking powder and salt until moistened. Fold in rasberries. Spread in pan.
Bake 25-30 minutes or until top is golden brown and toothpick inserted in center comes out clean. Cool 20 minutes.
In small bowl, mix glaze ingredients until smooth and thin enough to drizzle. Drizzle over warm coffee cake. Enjoy!
I've also made this with fresh blackberries and lemon extract instead of almond...wonderful!