Food Friday - Gooey Raspberry Coffee Cake

Gooey Raspberry Coffee Cake
adapted from I wash . . . You dry

When the kids were gone I wanted to make something good for dessert.  I love raspberries and came across this recipe for a Raspberry coffee cake.   It was so good!  The white chocolate is a perfect combo paired with the Raspberries.  I will say that the fresh raspberries kinda disappeared into the cake as it cooked and I could have easily put in some more.  It is best eaten once it is completly cooled (I tried it while it was still too hot and, well, it was HOT)  My husband said it tasted more like the juice from maraschino cherries than raspberries but I didn't think so :-)  

Crust:
• 1 box yellow cake mix (just the mix)
• 1 egg
• 1/2 cup butter, melted
Filling:
• 1 cup raspberries
• 1/2 cup sweetened condensed milk
• 1 cup white chocolate chips
Topping:
• 1/2 cup brown sugar
• 1/4 cup flour
• 1/4 cup butter, cold (cut into small pieces)
• 1 tsp cinnamon

Instructions

1. Preheat oven to 350 degrees F. Line an 8x8 inch baking pan with foil and spray with non-stick cooking spray.
Crust:
2. In a large bowl combine the cake mix, egg and melted butter with a sturdy wooden spoon until it becomes a soft dough. Use half of the dough for the crust, and press it into the bottom of the baking pan.
Filling:
3. Spread the raspberries and white chocolate chips evenly over the crust. Drizzle with the sweetened condensed milk.
4. Use the remaining half of the crust to cover the raspberry filling, as best you can. (separate the dough into small disk shapes and lay on top of the raspberries)
Topping:
5. In a bowl combine the ingredients for the topping. Use your hands to squish the topping together, until it becomes a crumbly, coarse mixture. Sprinkle on top of the cake bars.
6. Bake for 40-45 minutes or until the center is only slightly jiggly. Let cool completely before lifting the cake bars out of the pan. Cut into squares. The bars should still have a gooey texture to them. Enjoy!