Raspberry Streusel Coffee Cake Recipes

RASPBERRY STREUSEL SNACK CAKE

Steps:

• Heat oven to 350°F. Spray 9-inch square pan with cooking spray.
• In large bowl, beat 2 cups of the Bisquick mix, the milk, granulated sugar, melted butter, vanilla and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Pour into pan. In small bowl, toss frozen raspberries with flour. Sprinkle over batter.
• In small bowl, mix remaining 1/2 cup Bisquick mix and the brown sugar. Cut in 3 tablespoons butter, using pastry blender or fork (or pulling 2 table knives through mixture in opposite directions), until crumbly. Stir in pecans. Sprinkle over batter.
• Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 3 rows by 3 rows. Sprinkle with powdered sugar.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• 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.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
• Add in the lemon juice; stir to combine.
• In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
• Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
• To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
• Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
• Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
• Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
• In a bowl, combine the topping ingredients; sprinkle evenly over the top.
• Bake at 350 degrees for 40-45 minutes or until golden brown.
• In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.

RASPBERRY STREUSEL COFFEE CAKE

Steps:

• To make the topping, combine the flour, sugar, butter and cinnamon, mixing until crumbly.
• Set aside.
• To make the cake, cream the sugar, butter, egg and vanilla until thoroughly blended.
• Add the milk, blending well.
• Combine the flour, baking powder and salt and stir well.
• Add to the creamed mixture all at once and stir just until moistened.
• Spread half of the batter in a greased 9" x 9" baking pan.
• Spoon the raspberries over the batter.
• Spread the remaining batter over the berries.
• Sprinkle the topping evenly over the batter.
• Press in lightly.
• Bake in a preheated 375 degree F oven for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
• Serve warm.