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Buttery Raspberry Streusel-Filled Coffee Cake

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“I have made this cake a number of times in the past, both with raspberries and also with blueberries, also the original recipe states that you may use frozen, I have only made this using fresh berries, if using frozen berries, you might want to increase the baking time. it is just delicious!....The fruit mixed in the batter makes this a wonderful buttery moist cake with a layer of spice streusel flowing through it and sprinkled on top... remember that this can be made using frozen blueberries also.”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees.
  2. Set oven rack to second-lowest position.
  3. Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
  4. Mix together all streusel ingredients; set aside.
  5. With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
  6. Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
  7. Stir in the sour cream; beat until well blended, about 1 minute.
  8. In a small bowl, sift together the flour, baking soda, baking powder and salt.
  9. Add to the creamed mixture, beating until blended.
  10. Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
  11. Spoon about two-thirds of the cake batter into the prepared baking pan.
  12. Sprinkle half of the streusel mixture on top.
  13. Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
  14. Then sprinkle the remaining streusel mixture on top.
  15. Bake for about 1 hour, or until cake tests done.

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