I made half of the recipe in a 8” square pan which is what I am giving you, for a 9 x 13 inch pan, just double the recipe. The baking time worked out the same. Taste the berries before adding all the sugar to the berries. We enjoyed the cake which is tender and more of a cake texture not a coffee cake texture. The glaze could be omitted with out effecting the taste, would cut some of the calories.
Be sure to cook the berries first so they cool and set up slightly. I think any fruit would work with this recipe. Rhubarb or peach comes to mind.
Raspberry Streusel Coffee Cake
8 inch square pan lightly greased
Preheat oven to 350°F.
1 ¾ cups unsweetened raspberries
Preheat oven to 350°F.
1 ¾ cups unsweetened raspberries
½ cup water
1 tablespoon lemon juice
½ plus ⅛ cups sugar
8 teaspoons cornstarch
BATTER
1 ½ cups all purpose flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup cold butter, cubed sligh
1 egg lightly beaten
½ cup (4 ounces) sour cream
½ teaspoon vanilla
TOPPING
¼ cup all purpose flour
1/4 cup sugar
1/4 cup butter, softened
½ cup chopped pecans
GLAZE
¼ cup confectioners’ sugar
1 teaspoon milk
¼ teaspoon vanilla
In a saucepan, cook raspberries and water over medium heat for 5 minutes. Add the lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until clear and thickened. Cool.
In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in cold butter till mixture resembles coarse crumbs. Stir in egg, sour cream and vanilla. Batter will be stiff. Spread half of the batter in a 8 inch square pan, top with raspberries, then with the rest of the batter. It will be too stiff to spread, just drop with a spoon. Combine the topping ingredients and sprinkle on top.
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