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Raspberry Lemon Streusel Coffee Cake

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Ingredients

Adjust Servings:
1 egg
1/2 cup sugar, plus
3 tablespoons sugar, divided
1/2 cup milk
1 tablespoon applesauce
1 tablespoon lemon juice
3 teaspoons grated lemon zest, divided
1/4 teaspoon almond extract
1 1/2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 teaspoon salt
2 cups raspberries
2 tablespoons butter

Nutritional information

287.1
Calories
53 g
Calories From Fat
6 g
Total Fat
3.2 g
Saturated Fat
44 mg
Cholesterol
372.5 mg
Sodium
54 g
Carbs
3.7 g
Dietary Fiber
25 g
Sugars
5.5 g
Protein
136g
Serving Size

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Raspberry Lemon Streusel Coffee Cake

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    Cuisine:

    This coffee cake tasted great. I left out the almond extract as I really dislike that flavor, but it was wonderful all the same. Had a great texture. I added lemon extract to the topping for extra lemony taste. Next time I have to try Netty's suggestion of sour cream. That sounds right up my alley!

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Raspberry Lemon Streusel Coffee Cake, This can also be made with cranberries or blueberries, and orange instead of lemon Its turns out great regardless For added sweetness, top with your favorite powdered sugar glaze , This coffee cake tasted great I left out the almond extract as I really dislike that flavor, but it was wonderful all the same Had a great texture I added lemon extract to the topping for extra lemony taste Next time I have to try Netty’s suggestion of sour cream That sounds right up my alley!, What caught my eye on this recipe was the suggestion of subbing blueberries for the raspberries (which I did and added fresh chopped strawberries ) As with most cooks, I like to experiment with new recipes I changed only two ingredience used 1/2 cup light sour cream instead of the milk and used brown sugar for the streusel topping instead of white sugar Wow, with the tang of the lemon and sour cream and the sweetness of the fruit and streusel topping, a great sunday morning treat! Thanks for the experience!


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    Steps

    1
    Done

    Preheat Oven to 375.

    2
    Done

    Beat Egg in Large Bowl. Add 1/2 Cup Sugar, Milk, Apple Sauce, Lemon Juice, 2 Tsp Lemon Zest, and Almond Extract; Mix Thoroughly.

    3
    Done

    Add 1 Cup Flour, Baking Powder and Salt; Stir, Being Careful not to Overmix.

    4
    Done

    Pour Into Greased 8x8 Pan.

    5
    Done

    Add Berries Over Batter.

    6
    Done

    Mix Remaining 1/2 Cup Flour, 3 Tbs Sugar, 1 Tsp Lemon Zest. Cut in Butter. Sprinkle Mixture Over Berries.

    7
    Done

    Bake 25 to 30 Minutes.

    8
    Done

    Enjoy!

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    Alivia Hughes

    Farm-to-table advocate committed to using only the freshest and most sustainable ingredients.

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