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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
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Nutrition 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.
Raspberry Streusel Coffee Cake published in Taste of Home February/March 2003, p27
Please your family with this sweet summer coffee cake from Paula Deen.
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Reviewed on Oct. 25, 2009 by kkhelser
This recipe is not for the beginner cook. It is however fabulous tasting. For the cake batter, I used a food processor since the butter is used cold. This dough is stiff that's for sure. The bottom layer is challenging to 'spread'-it is more like dollop spoonfuls and use the butter wrapper to spread. After the raspberry layer, again, I dollopped the remaining batter. It also took 52 minutes to bake and my oven is usually right on temperature wise. So worth all the work. Next time I will put the raspberry filling through a fine sieve to eliminate most of the seeds before pouring over cake batter.
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