Raspberry Streusel Coffee Cake

16
Servings
25m
Prep Time
40m
Cook Time
1h 5m
Ready In

Recipe: #35028

May 31, 2020



"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 recipe yields 16 servings
OK
  • FOR BATTER
  • FOR TOPPING
  • FOR GLAZE

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 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 & Variations


No special items needed.

Related

pelysma

This cake was delicious. We had some raspberries to be used up . This was definitely the best recipe to use. We loved all the parts of this recipe and will definitely make again. The directions didn't seem very complete or clear.

review by:
(5 Jun 2020)