Coffee Cake for a Concrete Monday

We had the concrete for our new front porch poured today...got up at 0 dark 30...

........so I decided to make coffee cake.

Since the kids aren't really around much anymore, I am learning to make my recipes smaller. This coffee cake recipe fits in a nice 8"x8" pan. I like to line it with parchment paper...then I can pull it out of the pan easily

It has a lovely homemade raspberry filling...

and then a sprinkling of streusel....

Then you dollop the remaining dough on top and spread it around a bit...

Now, generously sprinkle the remaining streusel all over the top!

and, as my son use to say..."DAAHHLICIOUS!"

I forgot to take a picture before Doug started eating it!

Cathy’s Basic Coffee Cake Recipe
First, you make the Fruit Filling:

2 cups raspberries and or sliced strawberries

(Any fruit like this will make a good filling)

½ cup sugar

2 tsp lemon juice

2 Tablespoons cornstarch

¼ cup cold water

Bring fruit, sugar, and lemon juice to a boil. Boil for at least 3 minutes. Dissolve cornstarch in the water and pour mixture into boiling fruit. Stir until mixture starts to thicken. Remove from heat and let cool. Store filling in the refrigerator, in an air tight container for up to a month.

Next prepare Streusel Topping:

¼ cup butter

½ cup flour

½ cup brown sugar

½ tsp cinnamon

¼ tsp nutmeg

1 cup chopped pecans

Cut butter into flour. Mix in sugar cinnamon, nutmeg, and pecans. Set aside.

Now make the Coffee Cake Batter:

¼ cup butter, softened

½ cup sugar

1 large egg

½ cup sour cream

1 tsp vanilla

1 cup flour

1 tsp baking powder

¼ tsp baking soda

½ cup fruit filling

Cream together butter and sugar; beat in egg, sour cream, vanilla.

Dump in flour, b-powder, and soda, and beat until just incorporated. Finish mixing with rubber spatula. Spread half of batter into bottom of greased and lined 8” square pan. (Line the pan with parchment paper, and let the paper hang over two sides. This will make it easier to remove the cake from the pan.) Top with about ½ cup or so, of the fruit filling. Dollop and spread the remaining batter over the fruit filling. There will be gaps. Sprinkle streusel topping over all. Bake at 350 degrees for 35 to 45 minutes, until golden brown. Let cool 10 minutes before serving.