Tuesday, April 8, 2014

RASPBERRY STREUSEL COFFEE CAKE

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

In a large saucepan, cook the raspberries and water over medium heat for 5 minutes; add lemon juice. Combine the sugar and cornstarch; stir into the raspberry mixture. Bring mixture to a boil; cook, stirring, 2 minutes or until thickened. Remove from heat to cool.

Preheat oven to 350 degrees.
Grease a 9 x 13-inch baking pan; set aside.

2 cups white whole-wheat flour
1 cup all-purpose flour
1 cup sugar
1 tsp baking powder
1 tsp baking soda
1 cup cold butter, cut up
2 large eggs, lightly beaten
1 cup sour cream
1 tsp vanilla extract

In a large mixing bowl, combine the flours, sugar, baking powder, and baking soda. Cut in the butter until the mixture resembles coarse crumbs. Stir in the eggs, sour cream, and vanilla to form a stiff batter. Spread half the batter into the prepared baking pan. Spread the raspberry mixture over the batter and top with the remaining batter.

Topping:
1/4 cup all-purpose flour
1/4 cup white whole-wheat flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans

Combine topping ingredients and sprinkle over the top of the batter. Bake at 350 degrees 40 - 45 minutes or until golden brown.

Glaze:
1/2 cup powdered sugar
2 tsp milk
1/2 tsp vanilla extract

Combine glaze ingredients and drizzle over the warm cake.


Note: This is my version of a TOH recipe.

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