I love to try new recipes when I have the time. I found this recipe last winter in a collection of "Taste of Home" recipes and have been saving it to try ever since. We had a great crop of raspberries this summer and I'm so excited that I found a good use for them. Warning: this recipe is not a healthy one, but it's really good.
Raspberry Struesel Coffee Cake
Filling:
3 ½ cups raspberries
1 cup water
2 T lemon juice
1 ¼ cups sugar
1/3 cup cornstarch
Batter:
3 cups flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter
2 eggs, beaten
1 cup (8 oz. ) sour cream
1 tsp vanilla
Topping:
½ cup flour
½ cup sugar
¼ cup butter, softened
½ cup chopped pecans (optional)
Glaze:
½ cup powdered sugar
2 tsp milk
½ tsp vanilla
In a saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Boil, cook and stir for 2 minutes.
In a bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture is like crumbs. Stir in eggs, sour cream and vanilla. Batter will be stiff.
Spread half of batter in a greased 13 x 9 baking dish. Spread raspberry filling over that and then the rest of the batter. Combine topping ingredients and sprinkle over top. Bake 350 for 40 – 45 minutes or until golden brown. Combine glaze and drizzle over warm cake.
It's a Boy!
14 years ago
