After the Opry Coffee Cake

You will need:

• 1 cup self rising flour
• 1/2 cup sugar
• 3 ounces cream cheese
• 1/4 cup butter
• 1/4 cup milk
• 1 teaspoon grated lemon peel
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 jar (about 5 ounces) raspberry butter

Preheat oven to 350 degrees. Grease and flour an 8-inch square pan. Combine all ingredients except raspberry butter. With a hand mixer, blend at low speed until moistened. Beat 2 minutes at medium speed. Spread batter into prepared pan. Spoon raspberry butter by the teaspoon over the batter. Using a knife, swirl butter over batter to marbleize. Bake for 25-30 minutes. Cool slightly.

Frosting:

• 1/2 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon butter, softened
• 1/4 cup chopped pecans

In a small bowl, combine all frosting ingredients except almonds; beat until smooth. Frost warm cake; sprinkle with pecans. Serve warm.

Yield: 8 servings

Wine Pairing
Pair with Apropos from Beans Creek Winery

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