Raspberry Streusel Coffee Cake

READY IN: 1hr 30mins




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