Buttery Raspberry Streusel-Filled Coffee Cake

READY IN: 1hr 15mins




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