Raspberry And Streusel Coffee Cake

Name: Raspberry And Streusel Coffee Cake
Prep time: 25 min
Cook time: 2 h
Total time: 2 h 25 min
Yield: 8
Cuisine: american
Ingredients: 2/3 cup all-purpose flour, (90 g); 1/2 cup granulated sugar, (105 g); 1/2 cup slivered almonds, toasted (58 g); 1/2 cup cold unsalted butter, cut into cubes (125 g); 2 3/4 cups all-purpose flour, (435 g); 1/2 cup slivered almonds, toasted (60 g); 1 tbsp baking powder, (12 g); 1 tsp salt, (6 g); 1 cup granulated sugar, (205 g); 2/3 cups unsalted butter, at room temperature (132 g); 2 eggs, (100 g); 2 tbsp lemon zest; 1 tbsp orange zest; 2 tsp vanilla, (24 g); 2/3 cup milk, divided (84 g); 1 1/2 cups frozen raspberries; 3/4 cup icing sugar, (90 g); 1 tbsp water; 1/2 tsp vanilla, (6 g)

224

Prep Time25 min
Total Time2 h 25 min
Makes8 servings

By Chatelaine

A raspberry streusel coffee cake on a white plate with a piece cut out of it to one side on a smaller white plate

(Photo: Erik Putz)

The name's a bit misleading: These casual, not-too-sweet cakes aren't coffee-flavoured, they're meant to be enjoyed with coffee instead.

Ingredients

2/3 cup all-purpose flour, (90 g)
1/2 cup granulated sugar, (105 g)
1/2 cup slivered almonds, toasted (58 g)
1/2 cup cold unsalted butter, cut into cubes (125 g)

Cake

2 3/4 cups all-purpose flour, (435 g)
1/2 cup slivered almonds, toasted (60 g)
1 tbsp baking powder, (12 g)
1 tsp salt, (6 g)
1 cup granulated sugar, (205 g)
2/3 cups unsalted butter, at room temperature (132 g)
2 eggs, (100 g)
2 tbsp lemon zest
1 tbsp orange zest
2 tsp vanilla, (24 g)
2/3 cup milk, divided (84 g)
1 1/2 cups frozen raspberries

Glazed

3/4 cup icing sugar, (90 g)
1 tbsp water
1/2 tsp vanilla, (6 g)

Instructions

PREHEAT oven to 350F. Oil or spray a 10-in. tube pan.
COMBINE 2/3 cup flour with 1/2 cup granulated sugar and 1/2 cup almonds in a bowl. Add 1/2 cup cold butter and work in, using your fingers, until crumbly. Set aside.
STIR 2 3/4 cups flour with 1/2 cup almonds, baking powder and salt in a medium bowl.
BEAT 1 cup granulated sugar with 2/3 cup butter in a large bowl, with an electric mixer on medium, until fluffy. Add eggs, 1 at a time, beating well and scraping sides of bowl. Beat in zests and 2 tsp vanilla. Fold in one-third of flour mixture, then half of milk. Repeat additions, ending with flour mixture. Stir in frozen raspberries. Scrape batter into pan, smoothing top. Sprinkle with streusel.
BAKE in centre of oven until a tester comes out clean, 1 hour. Cool in pan on rack for 20 min, then turn out onto rack. Whisk icing sugar with water and 1/2 tsp vanilla in a small bowl until smooth. Drizzle over cake. Cool completely, about 1 hour.

Nutrition (per serving)

Calories 749, Protein 12g, Carbohydrates 95g, Fat 37g, Fibre 5g, Sodium 434mg.
Excellent source of vitamin A.

Get more of our best classic cake recipes.

Get more of our best raspberry recipes.

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

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