Raspberry Coffee Cake : a recipe winner

I found this raspberry coffee cake recipe on Taste of Home HERE a year or two ago.  It is rather time-consuming. You have to be in the mood:)   When you want something quick, bake a cobbler, but if you want something fancy for a holiday dessert, this is that sort of recipe. This is the kind that people remember and request that you make again.

I will list the recipe first, and then add a few pictures and notes ( the recipe is pulled from the Taste of Home link, above. ) It is a wonderful dessert but it did have some challenges, hence the notes.

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 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 2% milk
  • 1/2 teaspoon 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

Fresh Raspberries are too expensive in the winter. Frozen ones work just fine.

( this is ice on the berries, not sugar )

Frozen Raspberries

I cooked the berries on the stove according to the instructions and the scent wafting through the kitchen was just wonderful.

After the dry ingredients are mixed together…getting ready to cut in the butter. This takes forever, and I get impatient. After awhile I just plunge both hands in and do it that way! Also, while the recipe says to use cold butter, let it sit out to room temperature.  Don’t soften it or melt it,  but at least let it soften on its own a bit for an hour or so. 

Getting ready to cut in the butter

The recipe advises that the batter will be stiff. It most certainly is. It is a consistency that is a mix between cookie dough / pie dough.  It does not pour into the pan. There was no way that I would be able to spread this in the pan with a spoon, or even a spatula.  Rather, I flour my hands and spread it that way.

Thick batter then spread into pan

Here is what the cooked raspberry mixture looks like spread over the bottom layer.

Cooked Raspberries spread over the first layer

While the recipe said to use half of the ‘batter’ for the bottom and the remainder for the top, there was not enough left to spread over the top. I had to dollop it here and there over the top, leaving spaces, and hoped that this would work out ok. It did. The next time I made it I did not add on to the batter amounts or anything…this  ( dolloping ) was fine.

I did NOT purchase pecans for the topping.  I was not willing to invest in pecans as I felt this was enough, and it was. Nor did I put the glaze on.

Here it is fresh out of the oven.

Fresh out of the oven

Do I make this often ? No..it is one of those complicated recipes that you have to be in the mood for, as in you have to be willing to wash a lot of dishes as you go along. It’s a once or twice a year for-special-occasions kind of recipe in my book.

Worth the trouble ?  Yes. It is really good…absolutely delicious. Since I tried it out first, I hope my tips will help you… but only when you are in the mood :)

Cake on plate

You might also enjoy :  5 Christmastime Randoms  or  Beauties From the Local Quilt Show  or Thoughts on Decorations / Holidays

Sharing at : Cozy Little House / A Stroll Thru Life / Frugal by Choice / Savvy Southern Style / French Country Cottage

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23 Responses to Raspberry Coffee Cake : a recipe winner

  1. Karen says:

    it looks wonderful but I better not do any baking for a couple weeks at least and loose the Thanksgiving couple of extra pounds first.

  2. Even the ingredients are pretty! I love anything with fresh fruit! Hugs!

  3. Sally says:

    Oh my goodness, dear lady, you really do have more patience than I do. It looks simply delectible (if I spelled that right). :)

    Seeing as how I managed to burn a pot making mac & cheese, it probably wouldn’t pay me to do it. LOL

  4. Lorrie says:

    My aunt gave me the recipe for a similar coffee cake. It’s delicious and worth the effort.

  5. Agnes says:

    This looks delicious. Think I will try making it for our church’s Christmas dinner.

  6. Sounds and looks so good. Thanks for sharing and for the tips on the effort it requires. I’ll save this for a special treat. ;)

  7. Rosemary says:

    I bet this is a recipe winner. I love anything with raspberry may try to make this cake.

  8. Sally says:

    This looks delicious, and I love berry desserts! Did you use frozen or fresh berries?

  9. Grandma Kc says:

    I want to eat that really bad! It is only 7:30 and it would make the perfect breakfast with my decaf coffee. Amara loves raspberries and she wants to make a coffee cake but I think I may need to try it first. Thanks!

  10. Joyce says:

    I’m sure this is wonderful, as all your recipes are! Your turkey pot pie was great! One piece left!
    I always have trouble with having enough filling or dough to complete a recipe. I learned to make double the amount of those items and have lived happily ever after since!
    I’ll be buying raspberries to make little tarts for the kids’ table at Christmas. Scared to look at the price!

  11. Susan says:

    It sounds scrumptious, and while a little fiddly, not that bad. I’m likely to dump it all in the Kitchen Aid on slow and see how it turns out. =)

  12. Poppy says:

    Debra, a beautiful and delicious dessert for those special holiday tables, just as you said. I love raspberry anything, and I really miss those wonderful raspberry jelly rolls we have in Canada, albeit the supermarket variety – so good!

    Happy December, my friend!

    Poppy:))

  13. Betsy says:

    Yummy! This looks delicious, I can taste it from here:-) Raspberries are my favorite!

  14. I wouldn’t put the glaze either, unnecessary trouble… But the rest of the recipe seems really worth it. I guess I could use walnut instead of pecans since I have lots of them from my parents’ tree…

  15. Ruben Morales says:

    I loved it. It was delicious with espresso which I made using my Expobar Lever. To find out more information about it, see: http://wikiespresso.com/the-best-espresso-machines-for-the-home/. This machine is selected as the best espresso machine of the year.

  16. Now if we only lived closer I’d trade you a piece of this for a plate of lemon cookies with lemon glaze that I just finished. :-) It looks absolutely delicious.

  17. It may be a complicated recipe but the result looks delicious. Could I have mine with a dollop of cream please. Have a wonderful week and thank you for stopping by my blog this week.

  18. Soma says:

    Thank you so much for writing out the recipe. It looks so delicious. I have to make it one of these days when I have those mad-baking-lady urges :)

    -Soma

  19. I’m going to bookmark this; it looks delicious. I think I will try it out for our Christmas holidays. Thanks Deb.

  20. Love, love, LOVE, raspberries! I appreciate the tips and the challenges you encountered. Every once in a while I come across a recipe and think’what were they thinking?’ Not enough of this, too much of that..whatever. So thanks for being the guinea pig ;).

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