Buttery Raspberry Streusel-filled Coffee Cake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 cup dark brown sugar, packed
• 1/2 cup walnuts, finely ground
• 2 teaspoons cinnamon
• 1/2 teaspoon clove
• 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)

Recipe

• 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.