Raspberry Streusel Coffee Cake
This recipe from page 25 of Celebrate Colorado is a great addition to any brunch menu.
- 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
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup (1/2 stick) butter, softened
- 1/2 cup chopped pecans
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 calculated using My Fitness Pal.
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.