In medium mixing bowl, blend to above ingredents together. Beat thoroughly for 30 seconds and spread in a greased round pan 9x1 1/2-inch pan or an 8x8x2-inch pan. We use a tart pan with a removable bottom so the coffee cake may be removed from the pan and displayed on a pretty heat proof serving plate.
Combine 1/3 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 cup firm butter. Sprinkle over batter.
Bake in a 375 degree oven for 25 to 30 minutes, until done. Don't overbake.
Serve warm with butter or honey.
Confectioners sugar may be sprinkled over the top of the coffee cake.
About this recipe:
We created this recipe to take advantage of our bountiful crop of raspberry's grown on our property!