50+ Friends Club Cookbook -- Cakes and Frostings -- Raspberry Coffee Cake

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Raspberry Coffee Cake

From the Kitchen of: Pepper
Source: PatM at KC

2	cups	all-purpose flour
1	cup	granulated sugar
2	tsp	baking powder
1/2	tsp	salt
1/2	cup	milk
1	stick	butter or margarine, melted
2	large	eggs
1	tsp	vanilla extract
2	cups	fresh or frozen raspberries (or blueberries, strawberries or a combination)
1/2	cup	all purpose flour
1/2	cup	granulated sugar
4	tbsp.	butter, softened
1	tsp.	cinnamon

Preheat oven to 350 degrees. Spray an angel food cake pan (sometimes I use a bundt pan) with cooking oil and give it a light dusting of flour.
In a medium mixing bowl, sift together the flour, sugar, baking powder, and salt.
In a large bowl, beat together milk, margarine, eggs, and vanilla.
Beat in the flour mixture a little at a time. Gently fold berries into the batter and pour into the prepared pan.
To prepare the coffee cake topping, combine the flour, sugar, butter, and cinnamon in a small bowl until a crumbly mixture is formed. Sprinkle the topping on the cake batter and press lightly into batter so it won't crumble off when cutting after baking.
Bake for 45 minutes, or until lightly browned and a cake tester inserted into center comes out clean. Remove from the oven and let cool for about 5 minutes before inverting and placing on a wire rack to finish cooling.