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

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 30 mins

    45 mins

    45 mins

    ratherbeswimmin''s Note:

    A dazzling coffee cake that requires an effort to make but is well worth it.

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    1. 1
      In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
    2. 2
      Add in the lemon juice; stir to combine.
    3. 3
      In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
    4. 4
      Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
    5. 5
      To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
    6. 6
      Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
    7. 7
      Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
    8. 8
      Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
    9. 9
      Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
    10. 10
      In a bowl, combine the topping ingredients; sprinkle evenly over the top.
    11. 11
      Bake at 350 degrees for 40-45 minutes or until golden brown.
    12. 12
      In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.

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    Ratings & Reviews:

    • on July 17, 2007


      This recipe is great with any berry, I even have used peaches and it is great. This is a keeper

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    • on July 13, 2007


      I thought this was a good cake but was not crazy about the raspberry filling, I think I would prefer whole raspberries or another raspberry filling. It was a beautiful cake with a excellent topping.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 20, 2005


      This is a nice, very tender coffee cake with tons of raspberry filling. I did omit the glaze due to the fact that I am out of powdered sugar, but I do not feel that it was a great loss. The flavor was pretty good, but both BF and I had a little problem with the texture of the raspberry filling. I cooked the filling in the pot until it was fairly thick (like pudding consistancy), but I guess that was too thick, because the texture of the filling in the cake was rather firm (like firm jelly consistancy or maybe jello?). I'm not sure if this is because I overcooked the filling (I was concerned about the cake being soggy) or because the amount of cornstarch called for is too large. I would really appreciate the instructions being a little more specific in that respect, because the filling is such a major part. I expected it to be a little more along the lines of pie filling than a firm jelly. I did find the stiff batter a little hard to work with, but that's the nature of a stiff batter, I guess and it worked out in the end. The topping is yummy and overall the flavor is good; but the filling just didn't turn out quite right for me. Thanks, NurseDi.

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

    Read All Reviews (6)


    Nutritional Facts for Raspberry Streusel Coffee Cake

    Serving Size: 1 (177 g)

    Servings Per Recipe: 14

    Amount Per Serving
    % Daily Value
    Calories 526.6
    Calories from Fat 213
    Total Fat 23.7 g
    Saturated Fat 12.8 g
    Cholesterol 78.7 mg
    Sodium 286.4 mg
    Total Carbohydrate 75.2 g
    Dietary Fiber 3.2 g
    Sugars 45.7 g
    Protein 5.4 g

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