Raspberry Coffee Cake

1/4 cup butter or margarine, softened
3/4 cup granulated sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 cups fresh or frozen raspberries, thawed
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine

Beat butter in a mixing bowl at medium speed of electric mixer; gradually add 3/4 cup sugar, beating well.  Add egg, beating well.

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Gently stir in raspberries. Spoon batter into a greased and floured 9-inch round cake pan.

Combine sugar, flour and cinnamon in a small bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle over cake batter. Bake at 375 degrees F for 35 to 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes; remove from pan, and cool completely on a wire rack.

We hope you enjoy your freshly made Raspberry Coffee Cake. This recipe came from Breakfast's, if you'd liked this recipe, there may be many others you'll find delicious as well.