Raspberry-White Chocolate Coffee Cake

Ingredients

• 0.5 cup brown sugar packed
• 0.5 cup peppermint candies white
• 0.3 cup flour all-purpose
• 0.3 cup butter softened
• 1.5 cups flour all-purpose
• 0.8 cup granulated sugar 
• 2 teaspoons double-acting baking powder 
• 0.3 cup butter softened
• 0.5 cup milk 
• 1  eggs 
• 2 cups raspberries fresh
• 0.5 cup peppermint candies white
• 2 tablespoons plus light
• 1.5 teaspoons water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• hand mixer
• toothpicks

Directions

1. Heat oven to 350°F. Grease bottom and sides of 10-inch angel food (tube cake) pan with shortening or cooking spray; lightly flour. In small bowl, mix all streusel ingredients; set aside.
2. In large bowl, beat all coffee cake ingredients except raspberries with electric mixer on low speed until moistened. Beat on medium speed 1 minute, scraping bowl occasionally.
3. Spread two-thirds of the batter in pan. Top with raspberries. Carefully spread remaining batter over raspberries.
4. Sprinkle streusel over batter.
5. Bake 55 to 65 minutes or until toothpick inserted in center comes out clean and top is golden brown.
6. Cool coffee cake 10 minutes. Meanwhile, in 1-quart saucepan, heat all glaze ingredients over low heat, stirring constantly, until mixture is smooth and thin enough to drizzle.
7. Remove coffee cake from pan.
8. Drizzle glaze over warm coffee cake.
9. Serve warm.