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 |