Raspberry Streusel Coffee Cake Recipe

5 21 31
Raspberry Streusel Coffee Cake Recipe
Raspberry Streusel Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Raspberry Streusel Coffee Cake Recipe

Read Reviews
5 21 31
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 40 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 25 min. + cooling Bake: 40 min.

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 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
Preheat oven to 350°. In a large bowl, combine 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 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

Test Kitchen Tips
  • Try this shortcut: Use a can of pie filling in place of the raspberry mixture.
  • Lemon blueberry variation: Substitute blueberries for the raspberries, and add 1 teaspoon grated lemon peel to the batter. Looks gorgeous served with a dollop of lemon curd.
  • Originally published as Raspberry Streusel Coffee Cake in Taste of Home February/March 2003, p27

    Nutritional Facts

    1 piece: 462 calories, 20g fat (11g saturated fat), 75mg cholesterol, 265mg sodium, 65g carbohydrate (39g sugars, 2g fiber), 5g protein.

    • 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
    1. In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
    2. Preheat oven to 350°. In a large bowl, combine 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).
    3. Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
    4. Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

    Test Kitchen Tips
  • Try this shortcut: Use a can of pie filling in place of the raspberry mixture.
  • Lemon blueberry variation: Substitute blueberries for the raspberries, and add 1 teaspoon grated lemon peel to the batter. Looks gorgeous served with a dollop of lemon curd.
  • Originally published as Raspberry Streusel Coffee Cake in Taste of Home February/March 2003, p27

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    Reviews forRaspberry Streusel Coffee Cake

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    MY REVIEW
    DeliciouslyResourceful_Gina User ID: 4938423 264719
    Reviewed Apr. 16, 2017

    "Very delicious and great for a special occasion. I did make a few changes. I used plain yogurt instead of sour cream and added a little milk to the batter; it was still difficult to work with but I think it helped. I also added some cinnamon and nutmeg to the topping and did not make the icing. I will make this again with different fruits."

    MY REVIEW
    germanycook User ID: 6411056 246356
    Reviewed Mar. 31, 2016

    "Wasn't extremely impressed with this cake. Nothing wrong with the flavour but kind of bland. The batter was quite hard to spread and even more so to spread over the filling. I don't think it was worth it!"

    MY REVIEW
    dinahhorne User ID: 8288667 245658
    Reviewed Mar. 19, 2016

    "So so good"

    MY REVIEW
    wyojo User ID: 6833188 238337
    Reviewed Nov. 29, 2015

    "This is delicious! I halved the recipe & made in an 8x8 pan. I patted the first half of dough in pan with spray-oiled fingers, no problem. Just takes patience. Glaze isn't necessary, but might be nice for special occasions. Thanks for sharing :)"

    MY REVIEW
    mkluth User ID: 7463199 119865
    Reviewed Apr. 14, 2014

    "This cake was excellent! I did add a splash of milk to the batter after reading reviews and my cake was moist and delicious. I also added the cinnamon and nutmeg to the crumb topping since my family can not eat nuts and that did the trick. I also made this with strawberry and rhubarb filling. Same directions as the raspberries just used the strawberries and rhubarb instead. That as well was delicious. My family said it was the best coffee cake ever! They can't wait for more LOL"

    MY REVIEW
    emsijo User ID: 5238521 46084
    Reviewed Apr. 12, 2014

    "Wonderful! The "batter will be stiff" is an understatement. You can't even describe it as "batter", it is more like clumps of dough. I kept checking the instructions thinking I forgot to add some liquid. I used the correct pan and had to cook it about 52 minutes just like another reader noted. Will make again but will use a food processor to make things easier."

    MY REVIEW
    ChefKat72 User ID: 7355223 61809
    Reviewed Jul. 30, 2013

    "First time I've made this recipe as I couldn't find the one I usually use. I could tell from the recipe that this was going to be bland. It was with a very dense and dry crumb. Next time, I'll change out the AP flour for cake flour to lighten this one up and also add some cinnamon, nutmeg and cloves to the streusel. The raspberry was too sweet so I suggest cutting down the sugar from 1 cup to perhaps 3/4.

    All in all though a nice coffee cake with tea or coffee."

    MY REVIEW
    SarahV1 User ID: 1709918 46027
    Reviewed Jun. 11, 2013

    "My kids & granddaughter loves, loves, loves anything with raspberries. If I buy a pint from the grocery, its gone the same day! This coffee cake is the same. When I make it, I'm lucky if I get a piece for myself!"

    MY REVIEW
    dstrat User ID: 1207902 38811
    Reviewed May. 7, 2013

    "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."

    MY REVIEW
    khegeman User ID: 2379383 126479
    Reviewed Feb. 6, 2013

    "Excellent recipe."

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