RASPBERRY STREUSEL COFFEE CAKE
One of my mother’s friends used to bring this over on holidays, and it never lasted long. With the tangy raspberry filling and crunchy topping, it’s a favorite at our house.
—AMY MITCHELL SABETHA, KS
PREP: 25 MIN. + COOLING • BAKE: 40 MIN. • MAKES: 12-16 SERVINGS
3 1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1 1/4 cups sugar
1/3 cup cornstarch
BATTER
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
TOPPING
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE
1/2 cup confectioners’ sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract
1. In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
2. Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
3. Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Mix topping ingredients; sprinkle over top.
4. Bake 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake.