Raspberry Struesel Coffeecake

Easy to make coffeecake that is yummy warm from the oven or reheated. Also delicious with fresh Blueberries or Strawberries.

1.5 c. all purpose flour
1/2 c. granulated white sugar
2 t. baking powder
1 egg
1/2 c. butter, melted
1/2 c. milk
1 c. raspberries (fresh or frozen "dry pack")
1/4 c. white wheat flour
1/4 c. brown sugar
2 T. butter, melted
1/4 c. pecans, coarsley chopped

1.In large bowl, sift together 1 1/2 c. flour,1/2 c.sugar and baking powder.In separate bowl mix egg,butter and milk. Stir egg mixture into dry ingredients until just blended.
2.Spoon batter into buttered 9inch pan (can use pie pan and makes lovely wedges of coffeecake). Top with berries.
3.For topping: using a fork mix together the 1/4c.flour and brown sugar, 2 tbl melted butter and pecans. Sprinkle on top.
4.Bake in a preheated 375 degree oven for 30 minutes, until golden on top and toothpick inserted in center comes out clean.

Recipe Summary:
Yield: 9 servings
Prep Time: 25 minutes
Cook Time: 30 minutes

Other recipes by One Sixty Five The Inn on Park Row:
Light Spinach Quiche
Maine Morning Granola
Blueberry Muffins
Autumn Harvest French Toast
Lemon Poppy Seed Scones
Maine Blueberry Cornmeal Pancakes
Hearty Breakfast Bake
Cinnamon Crunch Coffee Cake
Omelet Biscuit Cups
Winter Morning Custards With Apples & Spiced Croutons
Sauteed Apples & Nuts
Ginger Snap Cookies
Creamy Scrambled Eggs
Peach Upside- Down French Toast
Old-fashioned Oatmeal Pancakes

Recipe Provided By:
One Sixty Five The Inn on Park Row
Brunswick, ME

Brunswick Bed and Breakfast Inns