Raspberry Coffee Cake

This recipe is years old. Justine and Henry Whist were a friends of my Grandpa Tony and when we used to visit them, this Coffee Cake was one of several treats she made for us. Of course that was over 50 years ago. That's just how good it is, we are still making it today. I make Raspberry Coffee Cake with Raspberry Pie Filling but the choice is yours! I have made it with blueberry and cherry before and it turns out just as good. Since we are supposed to get up to 9 inches of snow and the start of Spring is only a couple of weeks away I decided to go with raspberry because it reminds me of Spring. And, on Spring Baking Championship they confirm that raspberries are reminiscent of Spring!

As you may have noticed this Coffee Cake takes only 7 ingredients. That's absolutely correct; butter, sugar, eggs, vanilla, baking powder, flour and the pie filling of your choice. Let's get started on this masterpiece.

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Make sure your butter and eggs are at room temperature. Start by creaming the butter and sugar together in your beautiful yellow Kitchen Aid Mixer. I love my yellow mixer.

Once the butter and sugar are creamed together go ahead and add the eggs one at a time and mix after each addition. I have learned over the years that you never want to over mix anything. (especially mashed potatoes)

My original recipe calls for a teaspoon of vanilla but I went ahead and added 2 teaspoons to my mixture with the eggs and than gave it a short mix.

Are you scraping the sides of the bowl as we move along? It's always a good idea to scrape the sides of the bowl.

Did I ever mention I collect spatulas? I have over 50 of them.

Measure your baking powder and add to the egg mixture and slowly mix in your flour. You will have a dough that is of a bit thick and sticky but that is exactly how it should feel.

This is how it looks when I add the flour. I wish I was more flourily graceful but well that's not me.

Next comes the fun part. Spray a baking sheet (10 x 15) with cooking spray. I do not recommend using parchment paper. I have tried this before and it is a very frustrating process. Take 2/3 of the dough and spread it in the bottom of the baking sheet. This sounds simple-right? Well it's not so simple. It's not difficult it's just a messy process. Use your hands and I even put a little baking spray on my hands to make the process easier. You can see the result. Are you laughing? I am!

The most important thing to remember is that as long as you have the dough covering the pan and have some dough left over for the topping you are good to go!

Next open your pie filling. I am excited to find out what flavor you pick! Spread it over the dough you just spread in your baking sheet.

Your last step is to dollop (love that word) the remaining dough over the top of the coffee cake. I just use a scoop to do this but you could also just use a spoon.

Wow, I must admit this picture looks amazing!

Time to bake your coffee cake 350° for 35 minutes or until the top is golden brown. This is how it should look when you take it out of the oven.

We are not finished! Remove the Coffee Cake from the oven and place on a cooling rack. We need to frost the coffee cake, as if it doesn't already have enough calories. Make the frosting, then frost the coffee cake.

Raspberry Coffee Cake Recipe

Directions

• 1 cup butter

• 1 3/4 cup sugar

• 4 eggs

• 2 teaspoons vanilla

• 1½ teaspoons baking powder

• 3 cups flour

• 1 can pie filling

1. Preheat your oven to 350°.

2. Using butter that is at room temperature mix cream together the butter and sugar.

3. Add eggs one at a time and mix after each addition. (do not over mix)

4. Measure the baking powder and add to the egg mixture. Mix for a few seconds.

5. Add in the flour a cup at a time and mix. Your dough will be thick and sticky. As planned...

6. Spread 2/3 of the dough into the bottom of a 10 x 15 baking sheet that has been prepared with cooking spray.

7. Open the pie filling and spread over the dough.

8. Dollop the remaining dough in small spoonful's over the pie filling. (see picture)

9. Bake at 350° for 35 minutes or until the crust is golden brown.

10. Remove from oven and place on a cooling rack. When cool frost your coffee cake.

Frosting

• ½ stick of butter melted

• ¼ plus cup of heavy cream

• 1 teaspoon lemon juice

• 2-3 cups of powdered sugar

Directions

1. Melt butter in the microwave.

2. Add the butter and cream to a mixing bowl. Mix until combined. It will look clumpy but that is okay.

3. Add in your lemon juice and powdered sugar. Mix to combine.

4. Frost your coffee cake.

Enjoy your cake. Share your cake with friends and

family.

Missy's Tips:

1. Use any flavor pie filling you desire, my family enjoys raspberry pie filling.

2. This make a large pan so you can serve it to a crowd.

3. That's all!

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