This Raspberry Coffee Cake Recipe is both quick and easy to make and wonderfully moist and tender!
It's made with healthier, whole wheat flour and applesauce.
You can use red raspberries in this recipe or black raspberries, or a combination of the two.
If you are using frozen berries, thaw them first, and discard the excess liquid.
1 1/2 cups all-purpose flour
1 1/3 cups packed brown sugar
1 cup whole wheat flour
2 tsps. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1 cup buttermilk (or 1 cup whole milk and 1/2 tbsp. vinegar)
1/3 cup vegetable oil
1/3 cup applesauce
2 tsps. vanilla extract
2 cups fresh or frozen raspberries
In a large bowl, combine the first six ingredients.
In a second large bowl, combine the egg, buttermilk, oil, applesauce and vanilla. Stir into the dry ingredients just until moistened.
Fold in the raspberries.
Transfer to a 13" x 9" greased baking dish.
Bake at 375° F for 35 - 40 minutes or until a toothpick inserted near the center comes out clean.
Allow muffins to cool.
Did You Know?
Did you know that raspberries make delicious chilled, or summer soups?
Have you ever made Raspberry Soup?
Cold Soups can be made ahead of time, and then refrigerated and enjoyed in the heat of a summer day or evening. Both you and your kitchen will stay cooler, and you will still have a scrumptious meal ready to serve and be enjoyed!