Ingredients for Buttery Raspberry Streusel Filled Coffee Cake
- Dark Brown Sugar
- Walnuts
- Cinnamon
- Clove
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- ½ teaspoon salt
- 3 cups all-purpose flour
- Raspberries
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How to Make Buttery Raspberry Streusel Filled Coffee Cake
- Preheat oven to 350°F (175°C). Position oven rack to the second-lowest position.
- Grease a 13x9 inch baking pan and line the bottom with parchment paper.
- In a medium bowl, combine streusel ingredients (see below). Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 1 ¾ cups granulated sugar using an electric mixer until light and fluffy (about 4-5 minutes).
- Beat in 3 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- Mix in 1 cup sour cream until well combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in 2 cups fresh raspberries (or blueberries – if using frozen, thaw and drain well and increase baking time by 10-15 minutes).
- Pour about two-thirds of the batter into the prepared pan.
- Sprinkle half of the streusel topping evenly over the batter.
- Dollop the remaining batter over the streusel.
- Sprinkle the remaining streusel topping over the batter.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool completely before serving.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
180g
Fat
62g
Carbs
22g
