raspberry coffee cake

Raspberry Coffee Cake

1/2 cup butter

1 cup sugar

3 eggs, lightly beaten

1 tsp. baking soda

1 tsp. baking powder

2 cups flour

1 cup sour cream (fat free doesn't work well)

2 cups fresh or frozen raspberries

Preheat oven to 350 degrees. Cream butter and sugar, add eggs, soda and powder. Alternately add flour and sour cream to mixture. Fold in berries. Pour into a well buttered bundt pan. Spread with the topping.

Topping:

1 cup brown sugar

1/4 cup butter

1/4 cup flour

Combine topping ingredients-it will be lumpy. Add dash of cinnamon. Spread onto cake batter and bake for 35-45 minutes.