[X]

Home > Recipes > Raspberry Streusel Coffee Cake

Raspberry Streusel Coffee Cake Recipe

Raspberry Streusel Coffee Cake Recipe photo by Taste of Home

Read reviews (13)

Rate recipe

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With the tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. -Amy Mitchell, Sabetha, Kansas

This recipe is:

Contest Winning

[X]

Rate Raspberry Streusel Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Streusel Coffee Cake Recipe

Prep: 25 min. + cooling Bake: 40 min.

Yield: 12-16 Servings

25 40 65

Ingredients

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Directions

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

Nutritional Facts 1 serving (1 piece) equals 462 calories, 20 g fat (11 g saturated fat), 75 mg cholesterol, 265 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Raspberry Streusel Coffee Cake in Taste of Home February/March 2003, p27

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Raspberry Streusel Coffee Cake

Raspberry Streusel Coffee Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 13 reviews

Sort Reviews:

Reviewed on May. 07, 2013 by dstrat

this is suspiciously close to a recipe of mine that was originally published in a 1990 issue of Country Woman. I've received many honors with my recipe, even years after it was published.

Reviewed on Feb. 06, 2013 by khegeman

Excellent recipe.

Reviewed on Dec. 18, 2012 by sturner01

I made this one Christmas morning and now it's a tradition. My family loves it. It's a bit of work because the batter is pretty stiff but well worth it.

Reviewed on May. 26, 2012 by minnie

This is AWESOME, takes a little work but well worth it, used fresh blackberries once and it turned out good also, although it was a bit seedy. This is one of my favorite recipes.

Reviewed on May. 26, 2012 by kshea

This is a GREAT coffee cake.

Reviewed on Dec. 05, 2011 by Nadesa

Agree that the pan is not quite large enough. I also substituted canned cherry pie filling for the raspberry filling. Wonderful!

Reviewed on Sep. 24, 2011 by hardtouse

Very good and liked by all. Will go into my favorites book

Reviewed on Sep. 20, 2011 by CookieWomanOH

Very very good. The ONLY issue I had with this recipe is the recommended pan is not large enough for the recipe. I had to leave about 1/2 the raspberry filling out and even then it ran over the edges. It was sooo tasty though. Fiance hates coffee cake due to the normally dry flavorless texture but he loved this. Caught him sneaking some as a midnight snack!

Reviewed on Mar. 22, 2011 by spoofer234

Made this for the first time and everyone who tried it enjoyed it. A new favorite. Good for everyday and special occassions.

Reviewed on Nov. 07, 2010 by dani88

I make this coffee cake every year for breakfast Christmas morning. It is delicious!!

View all >