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.
- 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 2% 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
Fresh Raspberries are too expensive in the winter. Frozen ones work just fine.
( this is ice on the berries, not sugar )
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.
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.
Here is what the cooked raspberry mixture looks like spread over the bottom 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.
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 :)