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Raspberry Streusel Coffee Cake Recipe

Raspberry Streusel Coffee Cake Recipe

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
TOTAL TIME: Prep: 25 min. + cooling Bake: 40 min. YIELD:12-16 servings


  • 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
  • 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.

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.

Reviews for Raspberry Streusel Coffee Cake

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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!"

Reviewed Mar. 19, 2016

"So so good"

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 :)"

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"

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."

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."

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!"

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."

Reviewed Feb. 6, 2013

"Excellent recipe."

Reviewed Dec. 18, 2012

"I made this one Christmas morning and now it's a tradition. My family loves it. It's a bit of work because the batter is pretty stiff but well worth it."

Reviewed May. 26, 2012

"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 May. 26, 2012

"This is a GREAT coffee cake."

Reviewed Dec. 5, 2011

"Agree that the pan is not quite large enough. I also substituted canned cherry pie filling for the raspberry filling. Wonderful!"

Reviewed Sep. 24, 2011

"Very good and liked by all. Will go into my favorites book"

Reviewed Sep. 20, 2011

"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 Mar. 22, 2011

"Made this for the first time and everyone who tried it enjoyed it. A new favorite. Good for everyday and special occassions."

Reviewed Nov. 7, 2010

"I make this coffee cake every year for breakfast Christmas morning. It is delicious!!"

Reviewed Jun. 1, 2010

"very delicious, moist, flavorful a great summer dessert, will definitely make again"

Reviewed Mar. 23, 2010

"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 Oct. 25, 2009

"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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