Raspberry Streusel Coffee Cake

I want to eat this for breakfast, lunch, dinner, second dinner, snacks, tea time, recess, dessert, brunch, brinner and every other second of every day.

This makes me happy. You want to know what else makes me happy?

This.

That, my friends, is the most wonderful, beautiful, amazing photo-shoot crasher on the face of the planet. I’m not even a little bit ashamed to admit that I am completely and totally infatuated with her, and she may or may not run the shots in this household. When I say may or may not, I mean she 100% definitely rules this place.

How the heck do you say no to that though?!

I’m going to have to practice, because before I know it she’ll be a teenager.

Heaven help me.

Anyway, I know she kind of just stole the show, but I mean c’mon. How am I supposed to take pictures of that cake when she’s around?

You are here for the cake I guess though, so I will tell you that this coffee cake is divine.

Raspberries are one of my favorite fruits and they shine in this coffee cake.

Raspberry Streusel Coffee Cake

2016-01-21 17:21:02

A moist coffee cake with a sweet and crunchy streusel topping and a raspberry center. It's good any time of day!

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For the Fruit Filling

1. 3 1/2 cups unsweetened raspberries

2. 1 cup water

3. 2 Tablespoons lemon juice

4. 1 1/4 cup sugar

5. 1/3 cup cornstarch

For the Batter

1. 3 cups flour

2. 1 cup sugar

3. 1 teaspoon baking powder

4. 1 teaspoon baking soda

5. 1 cup cold butter

6. 2 eggs, lightly beaten

7. 1 cup sour cream

8. 1 teaspoon vanilla extract

For the Streusel Topping

1. 1/2 cup flour

2. 1/2 cup sugar

3. 1/4 cup butter, cold

4. 1/2 cup pecans, chopped

For the Glaze

1. 1/2 cup powdered sugar

2. 2 teaspoons milk

3. 1/2 teaspoon vanilla

For the Fruit Filling

1. In a large saucepan cook berries and water over medium heat for 5 minutes. Add lemon juice. In a separate small bowl combine sugar and cornstarch and stir into fruit mixture. Bring to boil; cook and stir for 2 minutes or until thickened. Cool.

For the Batter

1. In a large bowl combined the 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 in a greased 9x13 pan. Spread all of the fruit filling over the batter and then spoon remaining batter over filling.

For the Streusel Topping

1. Combine topping ingredients until the mixture resembles coarse crumbs and sprinkle over the top. Bake at 350° for 40-45 minutes or until golden brown.

For the Glaze

1. While the cake is cooking, combine glaze ingredients. Drizzle over warm cake.

My Mom Taught Me To Play With my food http://playzwithfood.com/

It’s good to be back. Real good.

#Breakfast #Cake #Dessert #Fruit