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
Reviews
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!
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.
I liked this coffee cake. I added some half
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.
Delicious coffeecake! I've made it more than once and have had requests for the recipe!
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.
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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.
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!