Raspberry Streusel Coffee Cake Recipe
- 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 Diamond of California 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 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.
Reviews for Raspberry Streusel Coffee Cake(15)
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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 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!
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.
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.
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