Raspberry Coffee Cake

Sep

12th

Last Sunday, I was searching for the perfect coffee cake recipe for brunch. Since many people are conscious of their calories these days, I wanted something that was lightly sweetened but still had a lot of flavor. I opted for something simple and rustic, and this Raspberry Coffee Cake recipe fits the bill.

Along with raspberries (you can use fresh or dry-packed frozen), orange zest adds another dimension to the flavors here. And with only 3 tablespoons of brown sugar, this coffee cake is not overly sweet.

There are other options for customization. Instead of raspberries, try blueberries or strawberries. Instead of orange zest, try lemon. If you aren’t as considered about calories, consider a streusel on top by mixing additional brown sugar and butter together and sprinkling on top. No matter how you make it, this coffee cake is sure to please!

Raspberry Coffee Cake

Serves: 9

Weight Watchers PointsPlus®: 4

Ingredients:

Directions:

Preheat the oven to 350°F. Coat an 8” x 8” x 2” baking with nonstick cooking spray.

In a large bowl, whisk together flour, brown sugar, baking powder, and salt. Using a fork, cut the butter into the flour mixture until it resembles coarse meal.

Add the milk, egg, zest, and vanilla, and stir until just combined and dry ingredients are moistened. Pour into prepared pan.

In a small bowl, toss raspberries and orange juice. Pour over the top of the batter.

Bake until the coffee cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean, about 25 minutes. Serve warm.