Thursday, May 8, 2014

Mother's Day Raspberry Coffee Cake

I LOVE Mother's Day!  Having waited what seems like an eternity to become a mother; I do totally treasure every single moment! So when the kids "make"  and bring me breakfast in bed I am in HEAVEN.  Now they usually are so excited about the breakfast tray they just have to share and sample their creation...(thanks Dad for all the help!!!!)....so much so that sometimes I barely get a bite!

Here is a super easy recipe that the kids can actually make mostly themselves and will make enough to guarantee you get some too!  Whoever you kid's helper is will certainly appreciate being able to easily whip this us while enjoying that first cup of wake-up coffee!

Mother's Day Fresh Raspberry Coffee Cake:
FOR THE BATTER
2 Cups Self Rising Flour
1 Cu Sugar
1/4 cup Butter
3/4 Cup Milk
1 Egg
1/2 Teaspoon Salt
2 Cups Raspberries (you can use frozen and thawed berries if you can't get fresh)

FOR THE TOPPING
1/2 Cup Sugar
1/3 Cup Flour
1 Teaspoon Cinnamon
1/4 Cup Butter

PRE HEAT OVEN TO 375
Coat a 9 inch spring form pan with non stick spray (or a regular cake dish)
Mi together the topping ingredients and set aside.
Mix together  all of the batter ingredients EXCEPT the raspberries.
Gently fold in the raspberries.
Spread batter into baking pan and sprinkle topping evenly over entire surface.
Bake 45-50 minutes.
Cool 10 minutes before serving.

QUICK HOW TO VIDEO:

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