Raspberry Streusel Coffee Cake
Author: Tammy
Serves: 20 pieces
- Topping
- ⅓ cup butter room temp
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 2 tsp cinnamon
- Batter
- 1 cup granulated sugar
- ½ cup butter room temp
- 2 eggs, room temp
- 2 tsp vanilla
- 1½ cup milk
- 3½ cups all purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- 2 cups fresh raspberries
- Preheat oven to 350℉ and line a 9x13 baking pan with parchment.
- Topping
- Combine all ingredients in a small bowl, mixing with a fork until crumbly. Set aside for now.
- Batter
- In the bowl of a stand mixer, cream sugar and butter until fluffy ( about 2 min). Add eggs and vanilla. Mix until combined.
- Add milk slowly. The mixture may appear curdled, not to worry.
- In a separate bowl, whisk together the flour, baking powder and salt.
- Add to the butter mixture and mix just until the flour is incorporated.
- Spread batter evenly into pan.
- Drop raspberries over batter and slightly press down into batter.
- Sprinkle topping evenly over top and press it down lightly as well.
- Bake 40-50 minutes or until toothpick inserted comes out clean.
Recipe by Chateau Elma at https://www.chateauelma.com/raspberry-streusel-coffee-cake
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