Raspberry-White Chocolate Coffee Cake

 

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

• 1 Heat oven to 350ºF. 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.
• 2 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.
• 3 Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries. Sprinkle streusel over batter.
• 4 Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
• 5 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.