Flo's Cakes - Raspberry Streusel Coffee Cake

 

Raspberry Streusel Coffee Cake

 When I am hungry for raspberries and pecans, this is the coffee cake I make. It’s perfect for a special breakfast. 

Note: You do not want to under-bake this coffee cake. I have had this one turn very soggy when it wasn’t baked long enough.

3 ½ cups unsweetened raspberries

1 cup water

2 tablespoons lemon juice

1 ¼ cup sugar

1/3 cup corn starch

Batter:

3 cups all-purpose flour

1 cup sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 cup cold butter

2 eggs, lightly beaten

1 cup (8 oz) sour cream

1 teaspoon vanilla extract

Topping:

½ cup all-purpose flour

½ cup sugar

¼ cup butter, softened

½ cup chopped pecans

Glaze:

½ cup powdered sugar

2 teaspoons milk

½ teaspoon vanilla extract

In a large saucepan cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the 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). Spread half into a greased 13x9 baking pan. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350˚ for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. 

Florence lives in the northwoods of Michigan with her husband and three preschoolers. Her hobbies are writing and baking coffee cakes. A few  months ago she published a book titled My First Deer Hunt. This is a children’s story about the time her husband took their oldest son (then four-years-old) to the woods for his first hunting trip.  Email Flo at foxden @emypeople.net.