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Raspberry Streusel Coffee Cake

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“A dazzling coffee cake that requires an effort to make but is well worth it.”
1hr 30mins

Ingredients Nutrition


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

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