April 17, 2006

Triple Berry Coffeecake


Triple Berry Coffeecake

1 c. (2 sticks) butter (room temp)
4 eggs
1 1/2 c. sifted AP flour
1/2 c. sugar
1/2 c. firmly packed light brown sugar
2 tsp. baking powder
Pinch of salt
2 (10 oz) pkg. frozen raspberries (Or a triple berry blend) in syrup, thawed and drained

Topping:

1/2 c. AP flour
1/2 c. (1 stick) butter, melted
1/3 c. firmly packed light brown sugar
1 tsp. cinnamon



1. Preheat oven to 350 f degrees. Butter a 9 x 13-inch pan. Cream 1 cup of butter in a large bowl on low speed. Add the eggs, one at a time, incorporating after each addition. Mix in 1 1/2 cups flour, sugar, 1/2 cup brown sugar, baking powder, and salt in a medium bowl. Add to the creamed butter and beat on medium speed until well blended, about 3 minutes. Spoon into prepared pan, spreading evenly. Cover with raspberries.

2. Blend topping ingredients in another bowl. Spoon over raspberries, Bake until light golden and knife inserted in center comes out clean, 35-45 minutes. Cool slightly; serve.
Recipe adapted from 'Dining In Style' by Ann Lund