Raspberry Streusel Coffee Cake

Name: Raspberry Streusel Coffee Cake
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 12-16 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 Nellie’s Free Range 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

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

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 Nellie’s Free Range 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.

Originally published as Raspberry Streusel Coffee Cake in Taste of Home February/March 2003

Reviews

My Review

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Average Rating:

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.
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!
dinahhorne

Mar 19, 2016

So so good
wyojo

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 :)
mkluth

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
emsijo

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.
ChefKat72

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.
SarahV1

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!
dstrat

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.