Raspberry Danish Coffee Cake

"For this coffee cake, I started with my go-to coffee cake recipe. I’ve used this base recipe a number of times, and I’ll add different spices or even fruits to mix it up. It’s a classic coffee cake, and it’s delicious. (Of course, the brown sugar – cinnamon streusel on top is what seals the deal for that cake!) Then I whipped up a simple danish filling of sorts. I wanted to add some fruit flavor to this cake, so I mixed some raspberry jam into the danish filling. When making classic cheese danishes, the filling is spooned into the center of the pastry. I used that same technique here, and then I topped the filling with the brown sugar – cinnamon streusel. Everything looked good when it went into the oven, but then something unexpected happened. As this Raspberry Danish Coffee Cake baked, the danish filling + the streusel sunk into the middle. Apparently the weight of these ingredients was too much. When I first opened the oven to check on this cake, I was dismayed. I thought it was ruined. The center was all sunken in while the outside baked up as expected. But I stuck with it just to see what would happen. I was 99% sure I would be going back to the drawing board with this recipe. However, I was pleasantly surprised once I cut a slice of this finished cake. Sure, the middle stayed sunken in a bit. But so what? Laura and I both took bites and gave this one a 2-thumbs up."