I made a delicious coffee cake this morning and wanted to post about it. At first bite, the cake is incredible!

Raspberry Sour Cream Coffee Cake (original recipe found at http://holmesrecipes.blogspot.com/2010/09/raspberry-sour-cream-coffee-cake.html)

The poster found this recipe and adapted it a bit from Tasty Kitchen and I adapted it further.


FOR THE CAKE:
2 1/2 cups Bisquick
1 stick of butter
3/4 cups sugar
3/4 cups brown sugar
2 whole Eggs
1/3 cup buttermilk
1 cup Sour Cream
1 cup fresh Raspberries

FOR THE TOPPING:
1 cup Sugar
⅔ cups Flour
2 teaspoon Cinnamon
¼ teaspoons Salt
1 stick of butter

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

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 Bisquick into the creamed mixture, alternating with the sour cream, beginning and ending with the dry ingredients. Add buttermilk until just incorporated. Pour half of the batter into the prepared pan, spoon the berries over the batter. 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 35 minutes.