Raspberry Streusel Coffee Cake
"Here for safekeeping, I cant wait to try it but I already know it will likely feed only 4 if its as good as it sounds. Found at TOH"
Original is 16 servings
Ingredients
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- FOR BATTER
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- FOR TOPPING
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- FOR GLAZE
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Nutritional
- Serving Size: 1 (163.5 g)
- Calories 474.3
- Total Fat - 19.9 g
- Saturated Fat - 10.9 g
- Cholesterol - 69.3 mg
- Sodium - 251.6 mg
- Total Carbohydrate - 70.5 g
- Dietary Fiber - 1.9 g
- Sugars - 44.1 g
- Protein - 5.4 g
- Calcium - 59.6 mg
- Iron - 0.7 mg
- Vitamin C - 4.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 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.
Step 2
Step 3
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
Step 4
Step 5
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.
Step 6
Step 7
Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Tips
No special items needed.
2 Reviews
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