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Raspberry-White Chocolate Coffee Cake
Raspberry-White Chocolate Coffee Cake
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Prep Time:
20 minutes
Total Time:
1 hour 30 minutes
Raspberry and white chocolate coffee cake with a sweet glaze and crumbly streusel topping.
Ingredients:
  • 1/2 cup packed brown sugar
  • 1/2 cup white vanilla baking chips
  • 1/3 cup Gold Medal™ all-purpose flour
  • 1/4 cup butter or margarine, softened
  • 2 teaspoons baking powder
  • 1/2 cup milk
  • 2 cups fresh or frozen loose-pack raspberries
  • 2 tablespoons light corn syrup
  • 1 1/2 teaspoons water
Instructions:
  • Preheat the oven to 350°F. Grease a 10-inch angel food (tube cake) pan with shortening or cooking spray, then lightly flour it. Combine all streusel ingredients in a small bowl and set aside.
  • In a large mixing bowl, use an electric mixer on low speed to blend all coffee cake ingredients together, except for the raspberries, until just moistened. Increase speed to medium and beat for 1 minute, stopping to scrape the bowl occasionally.
  • Pour most of the batter into the pan, layer with fresh raspberries, then gently top with the rest of the batter and finish with a generous sprinkle of streusel.
  • Bake until a toothpick inserted in the center comes out clean and the top is beautifully golden brown, for about 55 to 65 minutes.
  • Prepare the coffee cake and set it aside. As it cools for 10 minutes, combine all glaze ingredients in a 1-quart saucepan. Heat on low, stirring constantly until smooth and drizzling consistency. Take the coffee cake out of the pan, drizzle the glaze over while still warm, and serve.

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