PREP TIME: 15-20 minutes

COOK TIME: 40-45 minutes

TOTAL TIME: roughly 55-65 minutes

Ingredients:

Filling-

• 1/4 cup water
• 1/4 cup granulated sugar
• 2 tablespoons corn starch
• 2 cups fresh raspberries

Cake-

• 3/4 cup graduated sugar
• 1 1/2 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 4 tablespoons butter, cut into small blocks
• 1 egg
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

Topping-

• 1/4 cup graduated sugar
• 1/4 cup flour
• 2 tablespoons butter, cut into small blocks

Preheat oven to 350 degrees and then prepare a 9X9 baking pan by spraying with cooking spray or creating a light coat of butter throughout the pan.

RASPBERRY FILLING:

1. In a sauce pan on medium heat, combine the water, granulated sugar and cornstarch. After rinsing the raspberries, place the 2 cups of fresh raspberries into the saucepan as well.
2. Continue whisking ingredients together until desired puree texture forms and comes to a simmer.
3. Let the ingredients simmer for 4-6 minutes and until thickened. Place aside.

CAKE:

1. Combine flour, granulated sugar, baking powder and baking soda in a large mixing bowl.
2. Cut in** the butter blocks into the dry mixture until a crumbly consistency is obtained.
3. In a separate bowl, whisk together the buttermilk, egg and vanilla extract.
4. Add to dry ingredients and combine just until mixed.
5. Pour half of the mixture into 9X9 pan, spread raspberry filling on top and, lastly, spoon drop the remaining batter on top.

TOPPING:

1. Combine flour and granulated sugar in a bowl. Cut in the butter blocks until a crumbly consistency is obtained.
2. Sprinkle the topping over the batter mixture.

Bake 40-45 minutes or until the coffee cake is golden brown.