"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Raspberry Coffee Cake Recipe

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This recipe for Raspberry Coffee Cake, by , is from Donges Bay's Favorite Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ms. Sonnenberg
Added: Friday, February 3, 2006


8 oz. cream cheese
1/2 cup butter
3/4 cup sugar
1/4 cup milk
2 eggs
1 t. vanilla
2 cups flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
3 cups fresh raspberries
1/4 cup brown sugar
1/2 cup chopped pecans

In mixing bowl, combine cream cheese,
butter and sugar. Beat with mixer until light
and fluffy. Stir in milk, eggs, and vanilla.
In another bowl, sift flour, baking powder,
soda and salt. Add to cream cheese mixture,
mix until smooth.
Spread half of batter in greased and floured
9x13 pan. Spread berries evenly over batter,
dot remaining batter over berries.
In a small bowl, mix brown sugar and
pecans. Sprinkle over cake. Bake at 350 for
40 minutes. Serve warm.

serves 12-15




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