Recipe #394  

Raspberry Streusel Coffee Cake

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Makes 1 coffee cake 
Dough

3 cups all-purpose flour

1 / 4 cup plus 1 tablespoon sugar

1 envelope FLEISCHMANN’S RapidRise Yeast

1 teaspoon salt

1 teaspoon grated lemon peel

1 / 2 cup water

1 / 2 cup milk

1 / 4 cup butter or margarine

1 egg, large

1 teaspoon lemon juice

1 / 2 cup raspberry jam

Streusel (recipe follows)

Directions
In a large bowl, combine 1 cup flour, sugar, undissolved yeast, salt, and lemon peel. Heat water, milk, and butter until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg, lemon juice, and 1 cup flour. Beat 2 minutes at high speed. Stir in remaining dough to make a stiff batter. Cover; let rest 10 minutes.

Evenly spread half the dough in a greased 9-inch round pan.* Carefully spread jam over batter. Spoon remaining dough over jam; spread carefully to cover jam layer. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.

Sprinkle Streusel evenly over coffeecake. Bake at 375oF for 35 minutes or until done. Remove from pan; cool on wire rack.
 
Streusel: In medium bowl, combine 1 / 4 cup plus 2 tablespoons all-purpose flour and 1 / 4 cup sugar. With pastry blender or two knives, cut into 2 tablespoons butter or margarine until mixture resembles coarse crumbs. Stir in 1 / 2 cup slivered almonds, toasted and 1 / 2 teaspoon almond extract.

 * If desired, 9-inch springform pan may be used.


Nutritional Information:
Per Serving:
Serving size: 3.3 ounces (1 / 12 of recipe)
Calories 290; Total fat 9g; Saturated fat 4 g;
Cholesterol 15 mg; Sodium 270 mg; Carbohydrates 47 g; Dietary fiber 2 g; Sugars 17 g; Protein 6 g
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