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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
This recipe is:
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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
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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!!
Reviewed on Jun. 01, 2010 by kknepper
very delicious, moist, flavorful a great summer dessert, will definitely make again
Reviewed on Mar. 23, 2010 by ArianeDawn
This coffee cake is delicious!! I made this for husbands family and we all loved it! It definitely takes some work, but it is well worth it!!
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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