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Raspberry Streusel Coffee Cake

Description

This recipe from page 25 of Celebrate Colorado is a great addition to any brunch menu.

Ingredients

COFFEE CAKE:

  • 1 cup water
  • 3 1/2 cups raspberries (unsweetened)
  • 2 tbsp. lemon juice
  • 1 1/4 cups granulated sugar
  • 1/3 cup cornstarch
  • 3 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup (2 sticks) cold butter
  • 2 eggs, lightly beaten
  • 1 cup sour cream
  • 1 tsp. vanilla extract
  • Streusel Topping (see below)
  • 1/2 cup confectioners’ sugar
  • 2 tsp. milk
  • 1/2 tsp. vanilla extract

STREUSEL TOPPING:

  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup (1/2 stick) butter, softened
  • 1/2 cup chopped pecans

Instructions

For the coffee cake:

  • Combine the water and raspberries in a large saucepan.  Cook over medium heat for 5 minutes.
  • Add the lemon juice.
  • Combine 1 1/4 cups granulated sugar and the cornstarch; stir into the raspberry mixture.
  • Bring to a boil; cook for two minutes or until thickened, stirring constantly.
  • Set aside to cool.
  • Stir together the flour, 1 cup granulated sugar, baking powder and baking soda in a large bowl.
  • Cut in the butter until crumbly.
  • Stir in the eggs, sour cream and 1 tsp. vanilla (the batter will be stiff).
  • Spread half the batter in a greased 9×13-inch baking dish.
  • Spread the raspberry filling over the batter.
  • Spoon the remaining batter over the filling.
  • Make Streusel Topping by combining all of its ingredients in a small bowl and mixing well.
  • Sprinkle batter with the Streusel Topping.
  • Bake at 350 degrees for 40 to 50 minutes or until golden brown.
  • Combine the confectioners’ sugar, milk and 1/2 tsp. vanilla in a small bowl and mix until smooth.
  • Drizzle over the warm coffee cake.
  • Cool for 10 minutes before cutting.

Makes 16 servings

Read a JSL member’s review of this recipe here.

 

Nutrition Information

Nutrition information calculated using My Fitness Pal.

Per serving:

Calories: 468
Fat: 21.1 g
Cholesterol: 70.8 mg
Sodium: 338.1 mg
Potassium: 118.3 mg
Carbohydrates: 59.7 g
Fiber: 2.9 g
Sugar: 33.7 g
Protein: 4.9 g
Vitamin A: 9.8% D.V.
Vitamin C: 13.4% D.V.
Calcium: 3.8% D.V.
Iron: 9% D.V.

Percent Daily Value based on a 2,000 calorie/day diet.