Raspberry Coffee Cake a la THRIVE

As promised, the rest of the Raspberry Coffee Cake recipe -- with THRIVE!

RASPBERRY COFFEE CAKE

Streusel:
1/4 cup THRIVE Butter Powder (plus +/-1 tablespoon water -- I used leftover raspberry water)
1/3 cup all-purpose flour*
1/4 cup sugar*
Mix together with your fingers until it resembles breadcrumbs. Set aside.

Cake:
1 1/4 cup THRIVE raspberries
3 cups water
2 cups all-purpose flour* (we do half whole-wheat, because my husband likes it that way)
3/4 cup sugar*
1/4 cup THRIVE Butter Powder
1 cup plus 2 tablespoons milk*
2 teaspoons baking powder*
1 teaspoon vanilla
1/2 teaspoon salt*
1 egg*

Preheat oven to 350. Grease an 11x7 (or 9x9) baking pan.

Place the raspberries in the water and allow to re-hydrate while you are mixing the cake batter.

In a large bowl, mix together flour, sugar, THRIVE butter powder, baking powder, and salt. Add egg, milk, and vanilla. Mix until well blended. The batter should be slightly thick and spread-able.

Spread half the batter in bottom of prepared pan. Place half the raspberries over the batter (you can drain them, but I just scooped them out of the water and put them on the batter -- the extra liquid on the cake doesn't hurt a thing ! Also, the raspberry water is flavorful and full of fruit-nutrients, so you can find a way to use that, too ... I used a small amount in the streusel, but my husband drank the rest). Sprinkle half the streusel over the raspberries. Repeat layers one more time, ending with streusel.

Bake 40 to 50 minutes or until toothpick comes out clean. (My oven bakes hot and the cake was done in 35 minutes).  Devour!  (My husband knocked out half of it on his birthday...)

*Denotes ingredients available through THRIVE.

Now, I'm off to enjoy my late-night single-serve brownie and some reading down-time :). 

Happy THRIVEing!