RASPBERRY STREUSEL COFFEE CAKE

By gbvampy1

MY REVIEW wyojo Reviewed Nov. 29, 2015 "This is delicious! I halved the recipe & made in an 8x8 pan. I patted the first half of dough in pan with spray-oiled fingers, no problem. Just takes patience. Glaze isn't necessary, but might be nice for special occasions. Thanks for sharing :)"


Shortly after this recipe won grand prize in a Taste of Home contest, I made it for my mother-in-law, Rosie, when we visited her in Florida. She loves it so much that she always has the ingredients on hand whenever we visit—“so Annie can make that wonderful coffee cake.”

Ingredients

• FILLING
• 3 1/2 cups 3-1/2 unsweetened raspberries
• 1 cup water
• 2 tablespoons lemon juice
• 1 1/4 cups 1-1/4 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

Preparation

Step 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. 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). Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.