Raspberry Coffee Cake
|Non-stick cooking spray||2 Tablespoon|
|All purpose flour||1 1⁄2 Cup (24 tbs), sifted|
|Light brown sugar/Dark brown sugar||3 Tablespoon|
|Baking powder||1 3⁄4 Teaspoon|
|Unsalted margarine||3 Tablespoon|
|Low fat milk||3⁄4 Cup (12 tbs)|
|Egg||1 Large, beaten|
|Grated orange rind||2 Teaspoon|
|Vanilla extract||1⁄2 Teaspoon|
|Dry pack raspberries/Blueberries||1⁄2 Cup (8 tbs) (Fresh/Frozen)|
|Orange juice||2 Tablespoon|
Preheat the oven to 350°F.
Lightly coat an 8"x 8"x 2" baking pan with the cooking spray; set aside.
In a large bowl, combine the flour, brown sugar, baking powder, and salt.
Using a pastry blender or a fork, cut in the margarine until the mixture resembles coarse meal.
Stir in the milk, egg, orange rind, and vanilla extract, and mix just until the dry ingredients are moistened.
Spoon the batter into the baking pan.
In a small bowl, toss the raspberries with the orange juice and spoon on 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.