Raspberry Streusel Coffee Cake |
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Prep Time: 45 Minutes Cook Time: 45 Minutes |
Ready In: 90 Minutes Servings: 14 |
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A dazzling coffee cake that requires an effort to make but is well worth it. Ingredients:
3 1/2 cups unsweetened raspberries |
1 cup water |
2 tablespoons lemon juice |
1 1/4 cups sugar |
1/3 cup cornstarch |
3 cups all-purpose flour |
1 cup sugar |
1 teaspoon baking powder |
1 teaspoon baking soda |
1 cup cold butter |
2 eggs, beaten |
1 cup sour cream |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
1/2 cup sugar |
1/4 cup butter, softened |
1/2 cup chopped pecans |
1/2 cup powdered sugar |
2 teaspoons milk (or as needed) |
1/2 teaspoon vanilla extract |
Directions:
1. In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
2. Add in the lemon juice; stir to combine.
3. In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
4. Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
5. To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
6. Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
7. Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
8. Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
9. Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
10. In a bowl, combine the topping ingredients; sprinkle evenly over the top.
11. Bake at 350 degrees for 40-45 minutes or until golden brown.
12. In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.
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