Ingredients:

Coffee Cake Ingredients:

• 1/2 cup sugar
• 1/3 cup butter or margarine, softened
• 3/4 teaspoon vanilla
• 1/2 cup (4 ounces) Better'n Eggs®
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup sour cream
• 2 medium peaches, peeled, chopped*
• 2 cups fresh raspberries*

Streusel Topping Ingredients:

• 1/4 cup flour
• 2 tablespoons firmly packed brown sugar
• 2 tablespoons cold butter or margarine
• 1/3 cup sliced almonds

1. Heat oven to 350° F. Grease and flour 9-inch baking pan. Combine sugar and butter in large bowl; beat until light and fluffy. Add vanilla and Better'n Eggs; mix well. In small bowl combine flour, baking powder, baking soda and salt; mix well. Add flour mixture and sour cream alternatively into sugar mixture. Stir in peaches.

2. Spread half of batter into prepared pan. Top with raspberries. Drop generous tablespoons full of remaining batter over raspberries.

3. In small bowl combine flour and brown sugar. With pastry blender cut in butter until mixture resembles coarse crumbs. Stir in almonds. Sprinkle streusel mixture over batter. Bake for 45 to 50 minutes or until toothpick inserted in center comes out clean.