Raspberry Streusel Coffee Cake Recipe
Prep: 25 min Bake: 50-55 min. Yield: 12-16 servings.
1 1/4 cups sugar
1/3 cup cornstarch
3 1/2 cups fresh or frozen raspberries
1 cup water
2 Tbsp lemon juice
1/2 cup flour
1/2 cup sugar
1/4 cup butter
1/2 cup chopped nuts (optional)
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3/4 cup cold butter
2 large eggs
1 cup sour cream (I used fat free)
1 tsp almond extract or vanilla
Combine sugar and cornstarch in a large pan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.
Combine flour and sugar. Cut in butter till crumbly; stir in nuts.
Combine flour, sugar, baking powder, soda, and salt. Cut in butter with a pastry blender (or use a food processor). Combine eggs, sour cream, and almond extract. Stir into dry ingredients. Batter will be very thick.
Spread half of batter in the bottom of a greased 9×13" pan. I actually had to pat mine into the pan with wet hands. Pour topping over the batter. Take remaining batter and drop by spoonfuls over the filling. (It's alright if there are gaps.) Sprinkle crumb topping over the top of the coffee cake.
Bake in a preheated 325° oven for about 50-55 minutes.
Nutritional Facts 1 serving (1 piece) equals 462 calories, 20 g fat (11 g saturated fat), 75 mg cholesterol, 265 mg sodium, 65 g carbohydrate, 2 g fiber, 5 g protein.