Buttery Raspberry Streusel-Filled Coffee Cake

Buttery Raspberry Streusel-Filled Coffee Cake

Time: 1 hrs 15 mins


  • 1 cup dark brown sugar, packed
  • 1/2 cup walnuts, finely ground
  • 2 teaspoons cinnamon
  • 1/2 teaspoon clove


  • 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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