Next Coupon Class

UPCOMING COUPON CLASS
Coming soon!
Let us know if you would like to attend our next class.
hiptoclip@gmail.com

Sunday, December 19, 2010

Raspberry Streusel Coffee Cake


Raspberry Streusel Coffee Cake

This delightful dish (from Taste of Home) has become a tradition in our home on Christmas morning. I love that I can make it the night before and just pop it in the oven on Christmas morning.

Ingredients


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

BATTER:

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 Spice Island® Pure Vanilla Extract

TOPPING:

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

GLAZE:

1/2 cup confectioners' sugar
2 teaspoons milk
1/2 teaspoon Spice Island® Pure Vanilla Extract

Directions

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.

No comments:

Related Posts with Thumbnails