RASPBERRY-WHITE CHOCOLATE COFFEE CAKE

Raspberry-White Chocolate Coffee Cake image

Raspberries and white chocolate star in a glazed, streusel-topped coffee cake.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h30m

Yield 12

Number Of Ingredients 14

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Ingredients

1/2 cup packed brown sugar
1/2 cup white vanilla baking chips
1/3 cup Gold Medal™ all-purpose flour
1/4 cup butter or margarine, softened
1 1/2 cups Gold Medal™ all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/4 cup butter or margarine, softened
1/2 cup milk
1 egg
2 cups fresh or frozen loose-pack raspberries
1/2 cup white vanilla baking chips
2 tablespoons light corn syrup
1 1/2 teaspoons water

Steps:

Heat oven to 350°F. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle. Remove coffee cake from pan. Drizzle glaze over warm coffee cake. Serve warm.

Nutrition Facts : Calories 360, Carbohydrate 54 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 36 g, TransFat 0 g