RASPBERRY STREUSEL CAKE RECIPES

RASPBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT

Raspberry Streusel Coffee Cake Recipe: How to Make It image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. —Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 23

Ingredients

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
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
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

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.

Nutrition Facts : Calories 462 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 65g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

RASPBERRY STREUSEL SNACK CAKE RECIPE - BETTYCROCKER.COM

Raspberry Streusel Snack Cake Recipe - BettyCrocker.com image

Tender Bisquick® mix cake is studded with brightly colored, sweet Cascadian Farm® raspberries and topped with crunchy streusel topping - a light dessert or snack.

Provided by Betty Crocker Kitchens

Total Time 1 hours 55 minutes

Prep Time 15 minutes

Yield 9

Number Of Ingredients 12

Ingredients

2 1/2 cups Original Bisquick™ mix
3/4 cup milk
1/2 cup granulated sugar
2 tablespoons butter or margarine, melted
1 teaspoon vanilla
1 egg
1 cup Cascadian Farm® frozen organic raspberries (do not thaw)
1 tablespoon Gold Medal™ all-purpose flour
1/2 cup packed brown sugar
3 tablespoons cold butter or margarine
1/2 cup coarsely chopped pecans
Powdered sugar, if desired

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.

Nutrition Facts : Calories 350 , CarbohydrateContent 49 g, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 6 g, ServingSize 1 Serving, SodiumContent 480 mg

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