Raspberry Crumb Coffee Cake Pin Win

Another great Pinterest Win.  I knew the second I read the recipe I wanted to make it.  The recipe is as easy as it looks and as tasty as it sounds. The only cake I really like is coffee cake and cakes with extra’s in them like fruit or nuts and this one is right there.  I had almost all the ingredients minus a couple of really important ones.  I didn’t have milk or enough eggs.  How did I manage, you ask?   I modified the recipe with some substitutions every cook needs to know. 

I keep powdered buttermilk in the pantry and usually have a carton of egg whites from the grocery store refrigeration section on hand.  I could have used sour cream in place of the milk too, but chose to use the powdered buttermilk with great success.  Now you know.  I made the raspberry filling just as Kate suggests except I used an entire 16 oz. package of frozen raspberries.  That meant I could save several Tablespoons of the raspberry filling in the refrigerator, which, in a couple of days, we plan to slather on biscuits hubs likes to make in the mornings.  Kate also suggested two smaller pans, which, when I make it again, I will do.  I used a large cast iron skillet but the recipe was a little too much for it resulting in a taller cake than I like.  For the complete original recipe go to Kate moving forward. 

Now, excuse me while I add some coffee to my cup and finish my cake.

Post script... the raspberry filling was GREAT on biscuits!