Raspberry Sour Cream Coffee Cake

Y-U-M

And that's really all I have to say about it :) I found this recipe and adapted it a bit from Tasty Kitchen.

FOR THE CAKE:
2 1/2 cups Flour
2 teaspoons Baking Powder
½ teaspoons Salt
½ cups Butter, Softened
3/4 cups sugar
3/4 cups brown sugar
2 whole Eggs
1/3 cup fat free milk (original recipe was much too thick so this helped thin it out a bit)
1 cup Sour Cream
1 cup Raspberries (mine were fresh but frozen)

FOR THE TOPPING:
1 cup Sugar
⅔ cups Flour
2 teaspoon Cinnamon
¼ teaspoons Salt
½ cups Butter

Preheat the oven to 375 degrees. Grease a 9×13 pan.

Combine the flour, baking powder and salt in a medium bowl. Set aside.

Cream the butter in a large bowl until light, add the sugar and beat until light and fluffy. Mix the eggs in one at a time. Mix the dry ingredients into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Add milk until just incorporated. Pour half of the batter into the prepared pan, spoon the berries over the batter, sprinkle 2 Tbsp sugar and 1/2 tsp cinnamon over the berries. Top with the remaining batter.

For the topping, combine the sugar, flour, cinnamon and salt in a medium bowl. Add the butter and cut it into the dry mixture until the mixture is crumbly. Sprinkle the topping over the cake.

Bake for an hour or until a tester comes out clean. (Mine was done in 35 minutes so watch the time!)