Raspberry-Oat Coffee Cake - cooking recipe

Ingredients

1 (1/4 ounce) package active dry yeast
1 cup warm water (110 to 115 degrees)
1/2 cup margarine or 1/2 cup butter
3 1/2 cups all-purpose flour
1/2 cup rolled oats
1/2 cup milk
3 beaten eggs
1/3 cup brown sugar, firmly packed
1/2 teaspoon salt
1/2 cup seedless raspberry preserves
1/4 cup chopped almonds
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup rolled oats
1/2 teaspoon ground cinnamon
3 tablespoons margarine or 3 tablespoons butter
Powdered Sugar Icing
3/4 cup sifted powdered sugar
1/2 teaspoon vanilla
2 -3 teaspoons milk

Preparation

Proof yeast in warm water.
Meanwhile, in a mixer bowl beat the margarine or butter with an electric mixer on medium speed for 30 seconds. Add 1 cup of the flour, the rolled oats, milk, eggs, brown sugar, salt, and the yeast mixture.
Beat on low speed of an electric mixer for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Beat or stir in the remaining flour till well blended.
Grease two 8-inch round baking pans or one 13x9x2-inch baking pan. Spread half of the dough evenly in prepared pans.
Combine the preserves and the almonds. Spread preserves mixture evenly over dough in pans. Spoon remaining dough in small mounds on top of the preserves mixture, covering as much of the preserves as possible.
For topping, in a mixing bowl combine the 1/4 cup flour, the sugar, oats, and cinnamon. Cut in the margarine or butter to make a crumb mixture. Sprinkle topping evenly over top layer of dough. Cover and let rise in a warm place till nearly double (30 or 40 minutes).
Bake in a 350 degree oven for 30 to 35 minutes for the 8-inch round pans or 35 to 40 minutes for the 13x9x2-inch pan. Cool slightly.
Drizzle with Powdered Sugar Icing: In a mixing bowl stir together the powdered sugar and vanilla. Stir in enough of the milk to make an icing of drizzling consistency.
Note: times are approximate.