Raspberry POM Coffee Cake

A recipe in my “POM Series”. Check out my POM Wonderful post for explanation. 

Last month some friends were in town for homecoming and I made this for breakfast. I had never made raspberry coffee cake before, but thought the two flavors would go together well.

I noticed the recipe for Aunt Anne’s Coffee Cake and thought it looked like a good start for a coffee cake recipe. I swirled in the fruit mixture and completed with a topping. I made the recipe in a 9″ round pan instead of a 9×13″ pan so it would be thicker. It turned out very well…. the breakfast cake was definitely a hit with my guests!


Streusel Topping:

1/3 c. sugar
1/3 c. brown sugar
1/4 c. flour
1 tsp. cinnamon
1/4 c. butter

Mix together the first four ingredients and cut in the butter until mixture resembles coarse crumbs. Set aside.

Filling:
1/4 c. raspberry preserves
1/4 c. POM pomegranete juice
1/3 c. flour

Mix all three ingredients well and set aside.

Cake:
2 c. flour
3/4 c. sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 c. butter
1 egg
1/4 c. milk
1/2 c. POM pomegranate juice
1 tsp. vanilla

Mix together the dry ingredients. Cut in butter until mixture resembles coarse crumbs. Add the egg, milk, pomegranate juice, and vanilla and mix until just moistened. Pour half of the batter into greased 9″ round pan. Spread the filling over the batter and sprinkle 1/2 of the topping over the filled. Carefully spread remaining batter on top of filling and try to keep the layers from mixing too much. Sprinkle remaining topping mixture over the batter and bake in preheated 350 degree oven for 35-40 minutes or until done baking.

If desired, drizzle with a glaze made up pomegranate juice and powdered sugar.

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