Raspberry Streusel Coffee Cake |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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This is the most delicious coffee cake. There are a few steps to this cake, but it is well worth it. Though it can served for brunch, it is tasty enough to serve as dessert, or to just snack on all day long. Read more . Ingredients:
3 1/2 cups fresh raspberries |
1 cup water |
2 tbsp lemon juice |
1 1/4 cups sugar |
1/3 cup cornstarch |
batter |
3 cups flour |
1 cup sugar |
1 tsp baking powder |
1 tsp baking soda |
1 cup cold butter |
2 eggs, lightly beaten |
1 cup sour cream |
1 tsp vanilla |
topping |
1/2 cup flour |
1/2 sugar |
1/4 cup butter, softened |
1/2 cup chopped pecans |
glaze |
1/2 cup confectioners' sugar |
2 tsp milk |
1/2 tsp vanilla |
Directions:
1. In saucepan, cook raspberries and water over medium heat for 5 minutes.
2. Add lemon juice.
3. Combine sugar and cornstarch; stir into fruit mixture.
4. Bring to a boil and cook and stir for 2 mins until thickened. Cool.
5. Combine flour, sugar, baking powder and baking soda.
6. Cut in butter until mixture resembles course crumbs.
7. Stir in eggs, sour cream and vanilla (batter will be thick).
8. Spread half of batter in greased 9x13.
9. Spread raspberry filling over batter, and spoon remaining batter over top.
10. Combine topping ingredients and sprinkle over top.
11. Bake at 350 for 40-45 min or until golden brown.
12. Combine the glaze ingredients over warm cake and enjoy!!
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