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    You are in: Home / Recipes / Buttery Raspberry Streusel-Filled Coffee Cake Recipe
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    Buttery Raspberry Streusel-Filled Coffee Cake

    Buttery Raspberry Streusel-Filled Coffee Cake. Photo by under12parsecs

    1/1 Photo of Buttery Raspberry Streusel-Filled Coffee Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Kittencalskitchen's Note:

    I have made this cake a number of times in the past, both with raspberries and also with blueberries, also the original recipe states that you may use frozen, I have only made this using fresh berries, if using frozen berries, you might want to increase the baking time. it is just delicious!....The fruit mixed in the batter makes this a wonderful buttery moist cake with a layer of spice streusel flowing through it and sprinkled on top... remember that this can be made using frozen blueberries also.

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    Ingredients:

    Servings:

    Units: US | Metric

    STREUSEL FILLING or TOPPING

    CAKE

    Directions:

    1. 1
      Set oven to 350 degrees.
    2. 2
      Set oven rack to second-lowest position.
    3. 3
      Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
    4. 4
      Mix together all streusel ingredients; set aside.
    5. 5
      With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
    6. 6
      Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
    7. 7
      Stir in the sour cream; beat until well blended, about 1 minute.
    8. 8
      In a small bowl, sift together the flour, baking soda, baking powder and salt.
    9. 9
      Add to the creamed mixture, beating until blended.
    10. 10
      Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
    11. 11
      Spoon about two-thirds of the cake batter into the prepared baking pan.
    12. 12
      Sprinkle half of the streusel mixture on top.
    13. 13
      Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
    14. 14
      Then sprinkle the remaining streusel mixture on top.
    15. 15
      Bake for about 1 hour, or until cake tests done.

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    Ratings & Reviews:

    • on August 18, 2011

      55

      Oh for Pete's sake! This cake is completely addictive. Tender, moist and definitely buttery. Love the freshness of the berries combined with the warmth of the clove in the brown sugar streusel. Amazing recipe as usual Kitten!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 26, 2006

      55

      This is a very good cake! I put in 2 teaspoons of almond flavoring and one of vanilla for a flavor variation and I used coconut rather than walnuts in the streusel filling because I didn't have any walnuts on hand. Turned out great! Thanks for this super recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Buttery Raspberry Streusel-Filled Coffee Cake

    Serving Size: 1 (159 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 505.9
     
    Calories from Fat 214
    42%
    Total Fat 23.8 g
    36%
    Saturated Fat 12.4 g
    62%
    Cholesterol 96.9 mg
    32%
    Sodium 396.3 mg
    16%
    Total Carbohydrate 68.7 g
    22%
    Dietary Fiber 2.3 g
    9%
    Sugars 45.1 g
    180%
    Protein 6.3 g
    12%

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