Taste of Home
Raspberry Streusel Coffee Cake
TOTAL TIME: Prep: 25 min. + cooling Bake: 40 min.
YIELD: 16 servings.
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
Ingredients
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3-1/2 cups unsweetened raspberries
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1 cup water
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2 tablespoons lemon juice
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1-1/4 cups sugar
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1/3 cup cornstarch
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BATTER:
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3 cups all-purpose flour
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1 cup sugar
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 cup cold butter, cubed
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2 large eggs, lightly beaten
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1 cup sour cream
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1 teaspoon vanilla extract
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TOPPING:
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1/2 cup all-purpose flour
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1/2 cup sugar
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1/4 cup butter, softened
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1/2 cup chopped pecans
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GLAZE:
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1/2 cup confectioners' sugar
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2 teaspoons 2% milk
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1/2 teaspoon vanilla extract
Directions
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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.
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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).
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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.
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4.
Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Nutrition Facts
1 piece: 462 calories, 20g fat (11g saturated fat), 75mg cholesterol, 265mg sodium, 65g carbohydrate (39g sugars, 2g fiber), 5g protein.
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