Made this up this morning, so I’m going to type up the recipe here so I don’t forget.

Raspberry Pecan Coffee Cake

1 1/2 c. flour
2/3 c. sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt

(mix together)

1 egg
1/4 c. melted butter
1/2 c. greek yogurt
Scant 1/4 c. milk

Create a well in the center of the dry ingredients; pour in wet mixture, stir together.

Preheat oven to 350* F. Grease a 9 in. cake pan, pour batter in, level out with spatula.

Take 1/2 – 1 c. fresh raspberries, rinse, pat dry, and then insert into batter at 1″ intervals.

For the topping:

1/4 c. melted butter
1/2 c. brown sugar
1/2 c. flour
1/2 c. chopped pecans
1 tsp. almond flavoring

Mix together until mixture is pea-sized bits, sprinkle liberally on top of batter and raspberries.

Bake for 30-40 minutes or until center is set. Serve warm.

 


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