Eggless Raspberry Coffee Cake

I enjoyed making this Raspberry Coffee cake which I tried from Sally's baking addiction.This is the first time I am baking a coffee cake and its a nice change to the regular plain cake.The buttery crunchy streusel and the fruity punch from the raspberries adds a nice flavour to the cake.The original recipe uses egg and I used hung curd instead.

Ingredients:

For the cake
All purpose flour	1 cup
Baking powder	1 tsp
Salt	¼ tsp
Sugar	¼ cup + 2 tblsp
Butter(soft)	2 tblsp
Hung curd(see note below)	4 tblsp
Milk	½ cup
Vanilla essence	½ tsp
Raspberries	¾ cup
For the streusel topping
Butter	1 ½ tblsp
Sugar	2 tblsp
All purpose flour	2 tblsp
Almond slivers/slices	¼ cup

Method:

• For the streusel take a small bowl and mash the cold butter gently.Add the flour and sugar and mix with a fork till you get a crumbly mixture.Add the almond slivers and set aside.
• Preheat oven to 170 º C. Prepare the cake pan by applying butter and dusting with flour.
• Take all the ingredients given for the cake in a large bowl and mix till everything is combined well.Don't over mix/beat.The mixture will be slightly thicker in consistency than the regular cake batter.
• Spread half of the mixture in the cake pan.Spread some streusel and layer with raspberries keeping some for the top layer.Now spread the remaining batter and layer with the remaining streusel topping.Top with the remaining raspberries.
• Bake the cake in preheated oven for about 40-45 minutes.To test whether the cake is done,insert a toothpick in the middle and if it comes out clean then its done.
• Take the pan out of the oven,cool for sometime.
• Yummy Coffee cake is ready to serve.

Note:

• I have used hung curd in this recipe.You can replace it with thick fresh yogurt too.(I haven't tried using yogurt for this cake).
• The batter consistency is quite thick spreadable consistency and not pouring consistency.
• I used fresh berries in this recipe and you can use frozen ones too.You can try with strawberries too.