raspberry coffee cake

Desserts

Raspberry Coffee Cake

Make this raspberry coffee cake with tangy raspberry filling and crunchy topping, and it will quickly become a favorite with your family and dinner guests.

Ingredients

  • 3-1/2 cups unsweetened raspberries
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1-1/4 cups sugar
  • 1/3 cup cornstarch
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 2 large eggs, lightly beaten
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans
  • 1/2 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon vanilla extract

Directions

  • 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.

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