Raspberry Streusel Coffee Cake
Raspberry Streusel Coffee Cake combines fresh raspberries with a crunchy, nutty topping for the perfect companion to that hot cup of morning coffee.
Servings: 12 servings
Calories: 600kcal
Ingredients
Filling
- 3 1/2 cups unsweetened raspberries
- 1 cup water
- 2 tbsp lemon juice
- 1 1/4 cups sugar
- 1/3 cup cornstarch
Batter
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup butter cold, cubed
- 2 lg eggs lightly beaten
- 1 cup sour cream 8 oz.
- 1 tsp 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
Instructions
Filling
- 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.
Cake
- Preheat oven to 350° F
- 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 the batter into a greased 13×9-in. baking dish.
- Spread raspberry filling over batter; spoon remaining batter over filling.
- Combine topping ingredients; sprinkle over top.
- Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
- Combine glaze ingredients; drizzle over warm cake.