- 3-1/2 cups unsweetened raspberries
- 1 cup water
- 2 tablespoons lemon juice
- 1-1/4 cups sugar
- 1/3 cup cornstarch
- 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
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
- 1/2 cup confectioners' sugar
- 2 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
- 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.
Reviews for Raspberry Streusel Coffee Cake
"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!"
"So so good"
"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 :)"
"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"
"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."