Raspberry Streusel Coffeecake

Recipe Ingredients

3/4 cup	148g / 5.2oz	Sugar
1/4 cup	49g / 1.7oz	Butter - softened
1/2 cup	118ml	Milk
1		Egg
2 cups	125g / 4.4oz	All-purpose flour
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Ground nutmeg
1 cup	237ml	Fresh or individually frozen
		Raspberries - unthawed
		Streusel
1/2 cup	99g / 3.5oz	Sugar
1/3 cup	20g / 0.7oz	All-purpose flour
1/2 teaspoon	2.5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Ground nutmeg
1/4 cup	49g / 1.7oz	Butter - chilled

Recipe Instructions

Heat oven to 375 degrees.

Combine sugar and butter in a large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add milk and eggs; continue beating, scraping bowl often, until well mixed (1 to 2 minutes). Add 2 cups flour, baking powder, salt and nutmeg. Reduce speed to low. Beat, scraping bowl often, until well mixed (1 to 2 minutes). Gently stir in raspberries by hand.

Spoon batter into greased and floured 8-inch square baking pan.

Stir together sugar, flour, cinnamon and nutmeg in small bowl; cut in 1/4 cup butter until crumbly. Sprinkle mixture over batter.

Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean.

This recipe yields 9 servings.

Description:

"The word streusel is German meaning "sprinkle." Streusel toppings

generally contain flour, sugar, butter and various spices."

Source:
Breakfast Recipes at http://www.cooksrecipes.com

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