Serve this coffee cake to your guests and they’ll be impressed. It takes wonderful and the swirls of raspberry brighten up the cake.
If you don’t like raspberry try swirling in blueberry sauce instead.
1 beaten egg
1/2 cup sugar
1/2 cup milk
2 tbsp melted butter
Mix wet ingredients together until sugar and butter is well incorporated.
1 cup flour
2 tsp baking powder
1/2 tsp salt
Sift dry ingredients together. Add dry ingredients to wet ingredients and mix until just incorporated.
Pour mixture into a greased baking pan. Top with dollops of raspberry puree (Follow the link for the raspberry purree recipe). Swirl puree into cake batter. Just mix until there are swirls. Do not mix in too much.
Place pecan halves on top of coffee cake in a pleasing pattern. Bake at 375 degrees Fahrenheit for 25 – 30 minutes. Cool before serving.