Roseledge Raspberry Coffee Cake

Roseledge Country Inn and Farm Shop

418 Route 164 , Preston, CT 06365 Stati Uniti d'America


  • 1 1/2 cups all-pourpose flour
  • 3/4 cups sugar
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup vegetable oil
  • 3/4 cup milk
  • 1 egg
  • 1 1/2 cups raspberry's

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  1. 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.
  2. Combine 1/3 cup flour, 1/2 cup brown sugar, 1/2 teaspoon cinnamon and 1/4 cup firm butter. Sprinkle over batter.
  3. 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.
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We created this recipe to take advantage of our bountiful crop of raspberry's grown on our property!