Raspberry Streusel Coffee Cake

I wasn’t sure how this one would come out, but it was SO GOOD.  Two pieces of advice: just because it doesn’t look finished doesn’t mean it isn’t.  If it’s a mess, you did it correctly.

In a saucepan, cook 3 1/2 cups raspberries and 1 cup water for 5 minutes on medium heat.  Add 2 tablespoons lemon juice, 1 1/4 cups sugar, 1/3 cup cornstarch.  Stir it all together.  Bring it to a boil, cook and stir for 2 minutes.  Let cool.

In a large bowl, combine 3 cups flour, 1 cup sugar, 1 teaspoon baking powder, and 1 teaspoon baking soda.  Cut in 2 sticks butter until it all resembles crumbs.  Stir in 2 eggs, 1 cup sour cream, and 1 teaspoon vanilla extract.  

Spread half of this batter into a 13×9 in baking dish.  Spread the raspberry filling over the batter, spread the remaining batter over the raspberries.  Don’t be afraid to mix the raspberries and top batter together a little.  

In a separate bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup softened butter, 1/2 cup walnuts or pecans.  Sprinkle this over the top of the batter.

Bake at 350 degrees for 40-45 minutes.

When the baking is almost done, combine 1/2 cup sugar, 2 teaspoons milk (or maybe a bit more), and 1/2 teaspoon vanilla extract in a bowl.  Drizzle this mixture over the warm coffee cake when it’s fresh out of the oven.  

Best served still warm.

If you’re curious about where I’m getting a lot of these baking recipes, try Taste of Home, Winning Recipes.  Anywhere the advice differs is where I’ve learned from baking the recipes myself.


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