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Raspberry Streusel Coffee Cake

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With 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.
  • Makes
    16 servings

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 large eggs, lightly beaten
  • 1 cup 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.

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

    Reviews

    Click stars to rate
    Average Rating:
    • Holly
      May 11, 2020

      This recipes is so good! Wow, my family raved about it. I make a cake once a week on Sundays and I made this today and my kids scarfed it up and my inlaws put this on the "make again soon" list. Because I read the reviews and heard it might be bland, I doubled the vanilla and added a tsp of almond extract also. I, too, found the cake too thick to spread easily but didn't want to affect the texture with more liquids so I put all the cake on the bottom layer and doubled the strudel topping (added cinnamon) and put that over the jam. It was perfect!

    • Jenna
      Apr 30, 2020

      Great recipe, very tasty and somewhat flexible - I didn’t have sour cream so I substituted cream thickened with a little lemon juice which worked out fine. A little more liquid was required to make the batter more manageable. I halved the recipe because I wasn’t sure if it would freeze well. (It does.) I cut it into serving size pieces, wrapped and froze them. My husband pulls out a piece for a breakfast cake or sometimes he likes it at night, warmed and with vanilla ice cream.

    • Janice
      Apr 12, 2019

      I liked this coffee cake. I added some half

    • cindiak
      Jan 21, 2019

      I really liked this cake. I did add a bit more milk so the batter wasn't quite so thick. I also added the zest of one lemon to the batter.

    • Ann
      Oct 27, 2018

      Delicious coffeecake! I've made it more than once and have had requests for the recipe!

    • caspittal
      May 13, 2018

      This cake was okay. Will not make it again. The batter was SO stiff, my hand cramped up trying to stir it. It was VERY hard to spread in the pan and IMPOSSIBLE to spread over the raspberry filling. I had to glob the batter over the filling and try to spread the thick mess. The flavour (other than raspberry) was bland as stated in previous comments. Extremely disappointed.

    • Dori
      Apr 17, 2018

      No comment left

    • daleylb
      Dec 21, 2017

      No comment left

    • DeliciouslyResourceful_Gina
      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.

    • germanycook
      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!