Raspberry Streusel Coffee Cake

I purchased 6 pints of Raspberries and had to use em up. I found this recipe at the Land of Lakes website and changed it up a bit. I like the addition of Ginger and think it goes really well with the Raspberry. I also used Splenda Sugar Blend. It was tender and delicious!

For the cake
3/4 cup sugar (I used Splenda Sugar Blend)
1/4 cup butter, softened
1/2 cup milk
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg (fresh is best)

1/2 tsp ground ginger
1 cup fresh or individually frozen raspberries, unthawed

Streusel Ingredients:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup cold butter

Heat oven to 375°F.

Combine 3/4 cup sugar and 1/4 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk and eggs; continue beating, scraping bowl often, until well mixed.

Add 2 cups flour, baking powder, salt, nutmeg and ginger. Reduce speed to low. Beat, scraping bowl often, until well mixed.

Spread batter into greased 8-inch square baking pan. Place the raspberries on top, pushing them into the batter.

Stir together all topping ingredients except butter in small bowl; cut in butter until mixture resembles coarse crumbs. Sprinkle mixture over batter.

Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean