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Raspberry Tart Coffe Cake

Ingredients: 1 23/106 Pound(s) flour, white 160/409 Pound(s) sugar 869/10000 Ounce(s) baking powder 27/5000 Pound(s) baking soda 217/10000 Ounce(s) salt 160/409 Pound(s) butter 1 egg 3/16 Quart(s) buttermilk 4 43/249 Ounce(s) raspberry preserves 151/193 Pound(s) powdered sugar 264/5629 Quart(s) lemon juice Directions: 1. Grease and flour a 9x2 inch round tart pan with a removable botom. In large bowl, stir together dry ingredients. Using a pastry blender, cut in butter until mixture resembles course crumbs. Make a well in the center of dry ingredients. 2. In a small bowl, combine egg and buttermilk. Pour egg mixture into dry ingredients and stir until moistened. 3. Spread half of the batter evenly in bottom of tart pan. 4. Spread raspberry preserves over dough, leaving a 1 1/2 inch border. 5. Top with remaining dough. Note: This is tricky, since you want to make sure the raspberry preservers stay evenly spread in the middle. 5. Bake in 350 degree oven 30 to 35 minutes until toothpick inserted in center comes out clean. Cool on a rack in the pan. 6. Before serving remove from pan and drizzle with glaze. Glaze: sifted powdered sugar + lemon juice. Comments: n helps keep in the moisture.
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