Cooking Class--FRUIT & SPICE BREADS--Page 2

RASPBERRY-STREUSEL COFFEE CAKE

Coffee Cake:

2 cups flour

3/4 cup sugar
1/2 cup milk
1/4 cup butter, softened
1 egg
2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1 cup fresh or frozen raspberries

Streusel

1/2 cup sugar
1/3 cup flour
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup butter, softened

Heat oven to 375 degrees. In a large mixer bowl combine all the coffee cake ingredients except raspberries. Beat at low speed, scraping bowl often, until well mixed. By hand, gently fold in raspberries. Spread into greased and floured 9 inch square baking pan. In a small bowl stir together all topping ingredients except butter. Cut in butter until crumbly; sprinkle over batter. Bake for 30-35 minutes or until done.

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CINNAMON NUT-SOUR  CREAM COFFEE CAKE

Filling

1/2 cup firmly packed brown sugar
1/2 cup chopped walnuts
1 1/2 tsp cinnamon

Coffee Cake

1 1/2 cups sugar
3/4 cups butter, softened
3 eggs
1 1/2 tsp vanilla
3 cups flour
1 1/2 cups sour cream
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt

Heat oven to 350 degrees. In small bowl stir together all filling ingredients; set aside. In a large mixer bowl combine sugar, butter, eggs and vanilla. Beat at medium speed until well mixed. Add all remaining coffee cake ingredients; continue beating until well mixed. Spread 1/3 batter in greased and floured 12 cup bundt pan or 10 inch tube pan. Sprinkle with 1/2 the filling mixture.  Repeat. Spread with remaining 1/3 batter. Bake for 50 to 65 minutes or until tests done.  Cool 10 minutes; remove from pan.