Let them bake.

Try to explain coffee cake to an 8 and 5 year old and explain that it doesn't really have coffee in it... or why you call it coffee cake when you might not eat it with coffee, good luck. Crazy yet - this recipe is strange as far as coffee cakes go - in my world anyway... it has yeast in it! The recipe called for strawberry jam, well, we went for raspberry because we have a surplus in the freezer. Also my family like raspberry, just because I don't, sometimes I bake just for them.
The kids loved helping, using our fancy Danish Dough Whisk to mix around the dough, making crunchy topping to go on top. To me it was a very odd recipe and method - but it worked! They all really liked it, Bronwyn especially liked the topping - she made it, that does not seem like a head scratcher to me. Andy said it was good too. Me? Nope... it has raspberry in it! Ewww. I think it would be extra yummy with a layer of cinnamony goodness on top... perhaps we'll give it another go.

Raspberry Coffee Cake
Ingredients
1¾ cups all-purpose flour
1 package (2¼ tsp, ¼oz, 7g) Active Dry Yeast
¼ cup sugar
½ tsp ground nutmeg
¼ tsp salt
⅓ cup milk
⅓ cup water
2 Tbsp shortening
1 egg
½ cup raspberry, strawberry, peach or apricot preserves
For the topping:
½ cup sugar
½ cup flour
½ tsp cinnamon
2 Tbsp butter or margarine, melted

In large mixer bowl, combine 1 cup flour, yeast, sugar, nutmeg and salt; mix well. In saucepan, heat milk, water and shortening until warm (120°-130°F; shortening does not need to melt). Add to flour mixture. Add egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spread in greased 9-inch square cake pan.
Prepare Topping: Combine all Topping ingredients. Set aside.
Spread preserves over batter; sprinkle with Topping. Cover; let rise in warm place until double, about 45 minutes. Bake in preheated 350°F oven for 30 to 35 minutes until golden brown. Serve warm.