Buttery Raspberry Streusel-Filled Coffee Cake

Name: Buttery Raspberry Streusel-Filled Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: STREUSEL FILLING or TOPPING; 1 cup dark brown sugar, packed; 1/2 cup walnuts, finely ground; 2 teaspoons cinnamon; 1/2 teaspoon clove; CAKE; 3/4 cup butter, softened (no subs!); 1 1/2 cups sugar; 3 teaspoons vanilla; 3 large eggs; 2 cups sour cream; 1/2 teaspoon baking soda; 3 teaspoons baking powder; 1/2 teaspoon salt; 2 2/3 cups flour; 1 1/2 cups raspberries (can use blueberries also)

Servings: persons

STREUSEL FILLING or TOPPING
1 cup dark brown sugar, packed
1/2 cup walnuts, finely ground
2 teaspoons cinnamon
1/2 teaspoon clove
CAKE
3/4 cup butter, softened (no subs!)
1 1/2 cups sugar
3 teaspoons vanilla
3 large eggs
2 cups sour cream
1/2 teaspoon baking soda
3 teaspoons baking powder
1/2 teaspoon salt
2 2/3 cups flour
1 1/2 cups raspberries (can use blueberries also)

1
Set oven to 350 degrees.
2
Set oven rack to second-lowest position.
3
Grease a 13 x 9-inch baking pan, and line bottom with parchment paper to prevent bottom of cake from over-browning).
4
Mix together all streusel ingredients; set aside.
5
With an electric mixer, cream butter and sugar until fluffy, about 4-5 minutes, until no sugar granules remain.
6
Mix in eggs and vanilla; beat until blended, about 1-2 minutes, scraping bowl often.
7
Stir in the sour cream; beat until well blended, about 1 minute.
8
In a small bowl, sift together the flour, baking soda, baking powder and salt.
9
Add to the creamed mixture, beating until blended.
10
Gently fold in the raspberries or blueberries (if using) with a spatula, if you are using fresh berries, careful not to break the berries while mixing in, especially if using fresh raspberries.
11
Spoon about two-thirds of the cake batter into the prepared baking pan.
12
Sprinkle half of the streusel mixture on top.
13
Then dollup the remaining cake batter on top of the streusel mix (does not have to cover completely).
14
Then sprinkle the remaining streusel mixture on top.
15
Bake for about 1 hour, or until cake tests done.

1551

kcal

Calories

Fat

203

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: STREUSEL FILLING or TOPPING, 1 cup dark brown sugar, packed, 1/2 cup walnuts, finely ground, 2 teaspoons cinnamon, and more.

Yes, Buttery Raspberry Streusel-Filled Coffee Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!