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Raspberry Streusel Coffee Cake Recipe

Raspberry Streusel Coffee Cake Recipe photo by Taste of Home

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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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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

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Raspberry Streusel Coffee Cake

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(11-13) of 13 reviews

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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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