Wednesday, December 23, 2009

Raspberry Streusel Coffee Cake

Jen and I were talking about Christmas morning recipes this afternoon. She posted her delicious recipe and this is our family favorite.

I like to make one savory dish (last year I made a crab and Swiss strata) and this sweet coffee cake. I then accompany these dishes with bacon and mulled cider.

I always make this coffee cake the night before and just pop it in the oven in the morning. I'd love to know what the rest of you make on Christmas.

Merry Christmas and Enjoy!

Raspberry Streusel Coffee Cake


3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch

3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract

1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon vanilla extract

In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.

In a large bowl, combine the flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff).
Spread half into a greased 13-in. x 9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.

Bake at 350° for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.

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