Oregon Bounty Raspberry Streusel Coffee Cake

Ingredients:
Filler ingredients:
1 3/4 cups Rasberries, innkeeper grown
1/2 cup Water
1 tablespoon lemon juice
5/8 cup Sugar
2 2/3 tablespoons Cornstarch
Batter Ingredients:
1 1/2 cups Flour
1/2 cup Sugar
1/2 teaspoon Baking powder
1/2 teaspoon Baking soda
1/2 cup Butter, cold
1 Egg, lightly beaten
1/2 cup Sour cream
1/2 teaspoon Vanilla
Ingredients for Topping:
1/4 cup Flour
1/4 cup Sugar
1/8 cup Butter, Tillamook
1/4 cup Pecans, chopped
Ingredients for Glaze (optional):
1/4 cup Powdered sugar
1 tablespoon Milk
1/4 teaspoon Vanilla
 
Steps:

Cook raspberries in water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stire into fruit mixture. Bring to boil. Cook and stir for 2 minutes or until thick. Cool.

In bowl combine flour, sugar, baking power, and baking soda. Cut in butter. Stir in egg,sour cream and vanilla. Batter will be STIFF.

Spread half of batter into greasted 9x9 baking dish. Spread raspberry filling over batter. Spoon (drop) remaining batter over filling. Sprinkle topping ingredients over top. Bake 350 degrees for 40-45 minutes or until golden brown. If using, drizzle glaze over warm cake. Serves 6.

Total preparation time: 25 minutes
Serves: 6
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Hostess House Bed and Breakfast - Portland, Oregon
Your Hostess: Milli Laughlin
5758 N. E. Emerson St
Portland, OR 97218
Local: 503-282-7892
Toll free: 800-760-7799
Email: hostess@hostesshouse.com