Raspberry Streusel Coffee Cake
photo by revcat
- Ready In:
- 1hr 30mins
- 3 1⁄2 cups unsweetened raspberries
- 1 cup water
- 2 tablespoons lemon juice
- 1 1⁄4 cups sugar
- 1⁄3 cup cornstarch
- 3 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter
- 2 eggs, beaten
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1⁄2 cup all-purpose flour
- 1⁄2 cup sugar
- 1⁄4 cup butter, softened
- 1⁄2 cup chopped pecans
- 1⁄2 cup powdered sugar
- 2 teaspoons milk (or as needed)
- 1⁄2 teaspoon vanilla extract
- 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.
Questions & Replies
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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.
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