Buttery Raspberry Streusel-Filled Coffee Cake
Buttery Raspberry Streusel-Filled Coffee Cake
Time: 1 hrs 15 mins
Ingredients
- 1 cup dark brown sugar, packed
- 1/2 cup walnuts, finely ground
- 2 teaspoons cinnamon
- 1/2 teaspoon clove
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.