Raspberry Streusel Cake

Recipe Ingredients

		Crust
2 cups	125g / 4.4oz	All-purpose flour
2 tablespoons	30ml	Sugar
1		Rapid rise yeast
1/2 teaspoon	2.5ml	Salt
1/3 cup	78ml	Milk
1/3 cup	78ml	Water
2 tablespoons	30ml	Butter or margarine - cut up
1		Egg
		Streusel
1/2 cup	31g / 1.1oz	All-purpose flour
1/2 cup	80g / 2.8oz	Packed light brown sugar
1/4 cup	23g / 0.8oz	Flaked coconut or lightly toasted chopped
3 tablespoons	45ml	Butter or margarine - melted
1/2 teaspoon	2.5ml	Ground cinnamon
		Topping
1/2 cup	118ml	Raspberry preserves

Recipe Instructions

To make crust: In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.

Heat milk, water and butter until very warm (120 to 130F); stir into dry ingredients.

Stir in egg and remaining flour to make soft dough. Spread dough in greased 9-inch Springform or square pan.

Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

To make streusel: In medium bowl, combine ingredients for streusel; blend well. Set aside.

Carefully spread preserves over batter; sprinkle with streusel.

Bake at 350F for 40 to 45 minutes or until done. Place on wire rack and remove side of Springform pan. Serve warm or cool.

Yield: 1 Coffee Cake

Source:
Pillsbury

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