{"id":201672,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-16T00:58:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/raspberry-streusel-coffee-cake\/"},"modified":"2024-10-15T13:31:05","modified_gmt":"2024-10-15T18:31:05","slug":"raspberry-streusel-coffee-cake","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/raspberry-streusel-coffee-cake\/","title":{"rendered":"Raspberry Coffee Cake"},"content":{"rendered":"<p>This Raspberry Coffee Cake deserves your attention if you want to make a crowd-pleasing dessert. With its moist and tender cake, tangy yet sweet raspberry filling, crunchy topping and yummy glaze, this cake is one that people will want again and again. The recipe looks like it contains a lot of steps, but it&#8217;s much simpler than it seems. You can also take a few shortcuts to help make the process go faster.<\/p>\n<p>This is a wonderful cake to bring to a party or make when you have company. The filling needs refrigeration, but it stores well and if you have leftovers (emphasis on &#8220;if&#8221;), they can last for several days. This cake doesn&#8217;t take that long to make and uses basic ingredients that are easy to find if they&#8217;re not already in your kitchen.<\/p>\n<h2>Raspberry Coffee Cake Ingredients<\/h2>\n<ul>\n<li><strong>Raspberries:<\/strong> Use unsweetened raspberries for this (in other words, no sweetened purees).<\/li>\n<li><strong>Lemon juice:<\/strong> Lemon juice helps keep the flavor of the raspberry filling nice and light after cooking.<\/li>\n<li><strong>Sugar:<\/strong> Raspberries can be a bit tart, so sugar helps sweeten the mixture. Plus, as the sugar melts, the whole mixture will become more like thick syrup or jam.<\/li>\n<li><strong>Cornstarch:<\/strong> This will thicken the filling.<\/li>\n<li><strong>All-purpose flour:<\/strong> All-purpose has the right protein and gluten level for the cake to have good structure once baked.<\/li>\n<li><strong>Sugar:<\/strong> Sugar in baked goods helps them become more dense or cake-like.<\/li>\n<li><strong>Baking powder and baking soda:<\/strong> Baking powder makes the batter rise. However, here you&#8217;ll want to add that extra baking soda to work with the acidity from the sour cream. Using sour cream to flavor and tenderize batter can add too much acid to the mix, which neutralizes the baking soda in the baking powder. So, you add a little more baking soda in addition to the baking powder to help account for that extra acidity.<\/li>\n<li><strong>Cold butter:<\/strong> Cold butter makes dough flakier.<\/li>\n<li><strong>Eggs:<\/strong> These bind the ingredients for the batter.<\/li>\n<li><strong>Sour cream:<\/strong> This makes the cake more moist and rich without adding a lot of extra liquid.<\/li>\n<li><strong>Vanilla extract:<\/strong> This gives the cake a warm vanilla flavor that doesn&#8217;t compete with the raspberry filling.<\/li>\n<li><strong>All-purpose flour:<\/strong> This gives streusel topping its crumbly texture.<\/li>\n<li><strong>Sugar:<\/strong> This sweetens the topping.<\/li>\n<li><strong>Butter:<\/strong> Butter binds together the flour and sugar, as well as the nuts.<\/li>\n<li><strong>Chopped pecans:<\/strong> These add some crunch to the streusel topping.<\/li>\n<li><strong>Confectioner&#8217;s sugar:<\/strong> This creates a smooth, white glaze that stands out on the streusel topping. Use confectioner&#8217;s sugar because the cornstarch it contains will prevent the glaze from dissolving into the warm cake.<\/li>\n<li><strong>Milk:<\/strong> This turns the sugar into a drizzly glaze without making it too watery.<\/li>\n<li><strong>Vanilla extract:<\/strong> This adds flavor to the glaze that&#8217;s warmer than that of just &#8220;sugar.&#8221;<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Make the raspberry filling<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040446\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_1.jpg?fit=700%2C1024\" alt=\"Raspberries in water cooked in medium heat with lemon juice, sugar and cornstarch for step one of Raspberry Coffee Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Cook the raspberries in water over medium heat for five minutes in a large saucepan. Add the lemon juice to the raspberry mixture and combine the sugar and cornstarch in another bowl. Mix those and gradually stir them into the raspberry mixture. Bring the mixture to a boil and then cook, stirring for two minutes. The mixture should thicken. Once it does, let the mixture cool.<\/p>\n<h3>Step 2: Mix the batter<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040447\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_2.jpg?fit=700%2C1024\" alt=\"Batter mixture with sour cream, vanilla and eggs for step 2 of Raspberry Coffee Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 350\u00b0F. Combine the flour, sugar, baking powder and baking soda in a large bowl. Cut in the cold butter until the entire mixture looks like coarse crumbs. Add the eggs, sour cream and vanilla extract. Be prepared for the batter to be stiff.<\/p>\n<h3>Step 3: Assemble the unbaked cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040448\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_3.jpg?fit=700%2C1024\" alt=\"Batter in baking dish layered in with raspberry filling for step 3 of Raspberry Coffee Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Grease a 13&#215;9-inch baking pan. Spread half of the batter into the pan and spread the raspberry filling over that half of the batter. Add the rest of the batter on top of the filling with a spoon. In another bowl, combine the flour, sugar, softened butter and pecans to make the topping and sprinkle the mixture over the top layer of batter.<\/p>\n<h3>Step 4: Bake and glaze the cake<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040449\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_4.jpg?fit=700%2C1024\" alt=\"Baked Raspberry coffee cake in baking dish with drizzled vanilla glaze for step four of Raspberry Coffee Cake recipe for Taste Recipes\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<p>Bake the cake for 40 to 45 minutes until the top is golden-brown. Mix the confectioner&#8217;s sugar, milk and vanilla extract and drizzle the glaze over the warm cake.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040450\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_5.jpg?fit=700%2C1024\" alt=\"Raspberry Coffee Cake For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<h2>Raspberry Coffee Cake Variations<\/h2>\n<ul>\n<li><strong>Use raspberry pie filling:<\/strong> If you don&#8217;t want to deal with cooking the raspberry filling, use a can of pie filling instead.<\/li>\n<li><strong>Use blueberries instead of raspberries:<\/strong> You can easily use blueberries instead of raspberries in the filling. If you do, add 1 teaspoon of lemon zest to the cake batter. You may also want to try this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/blueberry-coffee-cake-with-streussel-topping\/\" data-name=\"www.tasteofhome.com\/recipes\/blueberry-coffee-cake-with-streussel-topping\/\" data-module=\"content engagement\" data-position=\"embedded links\">blueberry coffee cake with streusel topping<\/a>.<\/li>\n<li><strong>Leave out the pecans:<\/strong> You can make this nut-free by leaving out the pecans. Try topping the cake with fresh raspberries, like in this <a href=\"https:\/\/www.tasteofhome.com\/recipes\/raspberry-sour-cream-coffee-cake\/\" data-name=\"www.tasteofhome.com\/recipes\/raspberry-sour-cream-coffee-cake\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry sour cream coffee cake<\/a> recipe.<\/li>\n<\/ul>\n<h2>How to Store Raspberry Coffee Cake<\/h2>\n<p>The raspberry filling can&#8217;t sit out on the counter, so store cooled leftover raspberry coffee cake in the refrigerator. Place it in an airtight container and eat it within a week.<\/p>\n<h3>Can you freeze raspberry coffee cake?<\/h3>\n<p>If you&#8217;re not going to eat the rest of the coffee cake within the week, freeze the individual slices. Cut up the remaining cake once it&#8217;s completely cool, wrap each piece with two layers of plastic wrap and then aluminum foil and place the packets into an airtight freezer container. You can store these in the freezer for up to three months. Thaw slices in the refrigerator and eat.<\/p>\n<h2>Raspberry Coffee Cake Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2040451\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_6.jpg?fit=700%2C1024\" alt=\"Piece Of Cut Out Raspberry Coffee Cake For Taste Of Home\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Abbey Littlejohn for Taste Recipes<\/span><\/span><\/p>\n<h3>Can you use frozen raspberries?<\/h3>\n<p>Yes, you can. But watch out for extra moisture from thawing ice. Let the frozen raspberries thaw in the refrigerator and drain away the excess water and press them through a strainer if you want to remove the seeds. Cook the filling as directed. (You can save those fresh raspberries for one of these <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-to-make-with-fresh-raspberries\/\" data-name=\"www.tasteofhome.com\/collection\/recipes-to-make-with-fresh-raspberries\/\" data-module=\"content engagement\" data-position=\"embedded links\">raspberry desserts<\/a> instead.)<\/p>\n<h3>What can you do if the batter is too thick to spread?<\/h3>\n<p>This batter can be very stiff and difficult to work with. Add milk, 1 tablespoon at a time, to make the batter easier to stir and spread.<\/p>\n<h3>Can you use something in place of sour cream?<\/h3>\n<p>If you don&#8217;t have sour cream and can&#8217;t get to the grocery store to buy more, use plain yogurt instead. Don&#8217;t change the amount used. Try to use full-fat\/whole-milk Greek yogurt if possible. Whole-milk non-Greek yogurt can work, too. Just keep in mind that non-Greek yogurt is not as thick and could affect the texture of the cake. Low-fat yogurt is a little too thin to be a perfect substitute but it might work in a pinch. Learn more about <a href=\"https:\/\/www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-name=\"www.tasteofhome.com\/article\/substitute-for-sour-cream\/\" data-module=\"content engagement\" data-position=\"embedded links\">sour cream<\/a> substitutes if you don&#8217;t want to use yogurt.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>One of my mother&#8217;s friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. \u2014Amy Mitchell, Sabetha, Kansas<\/p>\n","protected":false},"author":7061,"featured_media":2089243,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303972,303971,304158,307119,305616,305615,304423,305636,304328,305487,304430,304338,306171,304515,306194,307104,303966,304988,304408,304368,303887,306848,304455,304558,307136,324623,304150,303883,305031,304353],"categories-v2":[308503,308500,310461,309438,310169,310897,310890,308821,310910,308988,308319,308984,308481,310796,308830,308992,312036,308880,312060,310155,308495,308935,308813,308745,308478,309603,308860,308910,310182,309177,309434,308476,308975,309005],"coauthors":[343419],"recommended_recipes":[{"post_title":"Strawberry Rhubarb Coffee 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Cake","post_link":"\/recipes\/fresh-blueberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Cranberry Coffee Cake","post_link":"\/recipes\/cranberry-coffee-cake\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps21430_QC10363D48A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/EXPS_TOHD24_19943_AbbeyLittlejohn_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","override_recipe_video_settings":false},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/raspberry-streusel-coffee-cake\/","name":"Raspberry Coffee Cake","datePublished":"2018-01-01","dateModified":"2024-10-15","prepTime":"PT25M","cookTime":"PT40M","totalTime":"PT01H05M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/12\/EXPS_TOHD24_19943_AbbeyLittlejohn_7.jpg","height":1200,"width":1200},"recipeCategory":"","description":"Make this raspberry coffee cake with tangy raspberry filling and crunchy topping, and it will quickly become a favorite with your family and dinner guests.","recipeIngredient":["3-1\/2 cups unsweetened raspberries","1 cup water","2 tablespoons lemon juice","1-1\/4 cups sugar","1\/3 cup cornstarch","BATTER:","3 cups all-purpose flour","1 cup sugar","1 teaspoon baking powder","1 teaspoon baking soda","1 cup cold butter, cubed","2 large eggs, lightly beaten","1 cup sour cream","1 teaspoon vanilla extract","TOPPING:","1\/2 cup all-purpose flour","1\/2 cup sugar","1\/4 cup butter, softened","1\/2 cup chopped pecans","GLAZE:","1\/2 cup confectioners' sugar","2 teaspoons 2% milk","1\/2 teaspoon vanilla extract"],"recipeInstructions":[{"@type":"HowToStep","name":"Make the raspberry filling","text":"Cook the raspberries in water over medium heat for five minutes in a large saucepan. Add the lemon juice to the raspberry mixture and combine the sugar and cornstarch in another bowl. Mix those and gradually stir them into the raspberry mixture. Bring the mixture to a boil and then cook, stirring for two minutes. The mixture should thicken. Once it does, let the mixture cool.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Mix the batter","text":"Preheat the oven to 350\u00b0F. Combine the flour, sugar, baking powder and baking soda in a large bowl. Cut in the cold butter until the entire mixture looks like coarse crumbs. Add the eggs, sour cream and vanilla extract. Be prepared for the batter to be stiff.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Assemble the unbaked cake","text":"Grease a 13x9-inch baking pan. Spread half of the batter into the pan and spread the raspberry filling over that half of the batter. Add the rest of the batter on top of the filling with a spoon. In another bowl, combine the flour, sugar, softened butter and pecans to make the topping and sprinkle the mixture over the top layer of batter.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Bake and glaze the cake","text":"Bake the cake for 40 to 45 minutes until the top is golden-brown. Mix the confectioner's sugar, milk and vanilla extract and drizzle the glaze over the warm cake.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/09\/Raspberry-Coffee-Cake_TOHD24_19943_AbbeyLittlejohn_4.jpg?fit=700,1024"}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Suzanne S. Wiley"}],"nutrition":{"@type":"NutritionInformation","calories":" 462 calories","fatContent":"20g fat (11g saturated fat)","cholesterolContent":"75mg cholesterol","sodiumContent":"265mg sodium","carbohydrateContent":"65g carbohydrate (39g sugars","fiberContent":"2g fiber)","proteinContent":"5g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.6896553,"reviewCount":29,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Here's What to Bring to Brunch This Weekend","description":"One irresistible coffee cake with big bursts of raspberry flavor coming right up","thumbnailUrl":["https:\/\/cdn.jwplayer.com\/v2\/media\/th6V8NV7\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"https:\/\/cdn.jwplayer.com\/videos\/th6V8NV7-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Casey438"},"reviewBody":"MAKE THIS!! This was one of the best things I\u2019ve ever baked. I used frozen raspberries and I did strain them through a fine mesh strainer to get rid of the seeds and I still had some sauce left over. I also added milk (about 3-4 TBS) to the cake mixture because mine was very thick. Also, for the topping I used brown sugar instead of regular and I didn\u2019t end up doing the glaze. I\u2019m sure the glaze would probably be good I just didn\u2019t think it was needed. 12\/10","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2025-04-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Kim2191"},"reviewBody":"<p>Have made this recipe using various fruits, just made this time using fresh rhubarb. I adjust the sugar according to the fruit using and we like our rhubarb tart so only used a 1\/4 cup of sugar to about 2 1\/2 cups cut rhubarb. The dough is very stiff to spread out over the fruit topping but find it just as good when dolloped over the top.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-10-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HollyR.1"},"reviewBody":"<p>This was a wonderful recipe! A little time consuming but worth the effort. I omitted the pecans due to a nut allergy and substituted oatmeal. I did have to add a little milk as suggested by other reviewers to make it more spreadable. The cake was moist and tender and the filling was out of this world. I will be making this again many times! Thank you for sharing your recipe with us!<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2022-01-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Jeanne971"},"reviewBody":"So GOOD! Loved this coffee cake .I used raspberry pie filling , Everyone loved it .","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-02-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Rose3336"},"reviewBody":"<p>Made this with blueberries instead of raspberries! WOW it was a big hit.  <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-05-11","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"HollyElliott"},"reviewBody":"This recipes is so good! Wow, my family raved about it. I make a cake once a week on Sundays and I made this today and my kids scarfed it up and my inlaws put this on the \"make again soon\" list. Because I read the reviews and heard it might be bland, I doubled the vanilla and added a tsp of almond extract also. I, too, found the cake too thick to spread easily but didn't want to affect the texture with more liquids so I put all the cake on the bottom layer and doubled the strudel topping (added cinnamon) and put that over the jam. It was perfect!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-21","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"cindiak"},"reviewBody":"I really liked this cake. I did add a bit more milk so the batter wasn't quite so thick. I also added the zest of one lemon to the batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-09-20","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CookieWomanOH"},"reviewBody":"Very very good. The ONLY issue I had with this recipe is the recommended pan is not large enough for the recipe. I had to leave about 1\/2 the raspberry filling out and even then it ran over the edges. It was sooo tasty though. Fiance hates coffee cake due to the normally dry flavorless texture but he loved this. Caught him sneaking some as a midnight snack!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-11-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"wyojo"},"reviewBody":"This is delicious! I halved the recipe & made in an 8x8 pan. I patted the first half of dough in pan with spray-oiled fingers, no problem. Just takes patience. Glaze isn't necessary, but might be nice for special occasions. Thanks for sharing :)","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-03-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"germanycook"},"reviewBody":"Wasn't extremely impressed with this cake. Nothing wrong with the flavour but kind of bland. The batter was quite hard to spread and even more so to spread over the filling. I don't think it was worth it!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"mkluth"},"reviewBody":"This cake was excellent! I did add a splash of milk to the batter after reading reviews and my cake was moist and delicious. I also added the cinnamon and nutmeg to the crumb topping since my family can not eat nuts and that did the trick. I also made this with strawberry and rhubarb filling. Same directions as the raspberries just used the strawberries and rhubarb instead. That as well was delicious. My family said it was the best coffee cake ever! They can't wait for more LOL","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2014-04-12","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"emsijo"},"reviewBody":"Wonderful!  The \"batter will be stiff\" is an understatement.  You can't even describe it as \"batter\", it is more like clumps of dough.  I kept checking the instructions thinking I forgot to add some liquid.  I used the correct pan and had to cook it about  52 minutes just like another reader noted. Will make again but will use a food processor to make things easier.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2018-05-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"caspittal"},"reviewBody":"This cake was okay. Will not make it again. The batter was SO stiff, my hand cramped up trying to stir it. It was VERY hard to spread in the pan and IMPOSSIBLE to spread over the raspberry filling. I had to glob the batter over the filling and try to spread the thick mess. The flavour (other than raspberry) was bland as stated in previous comments. Extremely disappointed.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2009-10-25","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kkhelser"},"reviewBody":"This recipe is not for the beginner cook. It is however fabulous tasting.  For the cake batter, I used a food processor since the butter is used cold. This dough is stiff that's for sure. The bottom layer is challenging to 'spread'-it is more like dollop spoonfuls and use the butter wrapper to spread. After the raspberry layer, again, I dollopped the remaining batter. It also took 52 minutes to bake and my oven is usually right on temperature wise. So worth all the work. Next time I will put the raspberry filling through a fine sieve to eliminate most of the seeds before pouring over cake batter.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-04-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DeliciouslyResourceful_Gina"},"reviewBody":"Very delicious and great for a special occasion. I did make a few changes. I used plain yogurt instead of sour cream and added a little milk to the batter; it was still difficult to work with but I think it helped. I also added some cinnamon and nutmeg to the topping and did not make the icing. I will make this again with different fruits.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-12-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Nadesa"},"reviewBody":"Agree that the pan is not quite large enough. I also substituted canned cherry pie filling for the raspberry filling. Wonderful!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-04-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JennaMahoney"},"reviewBody":"Great recipe, very tasty and somewhat flexible - I didn\u2019t have sour cream so I substituted cream thickened with a little lemon juice which worked out fine. A little more liquid was required to make the batter more manageable. I halved the recipe because I wasn\u2019t sure if it would freeze well. (It does.) I cut it into serving size pieces, wrapped and froze them. My husband pulls out a piece for a breakfast cake or sometimes he likes it at night, warmed and with vanilla ice cream.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ChefKat72"},"reviewBody":"First time I've made this recipe as I couldn't find the one I usually use.  I could tell from the recipe that this was going to be bland.  It was with a very dense and dry crumb.  Next time, I'll change out the AP flour for cake flour to lighten this one up and also add some cinnamon, nutmeg and cloves to the streusel.  The raspberry was too sweet so I suggest cutting down the sugar from 1 cup to perhaps 3\/4.All in all though a nice coffee cake with tea or coffee.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"kknepper"},"reviewBody":"very delicious, moist, flavorful a great summer dessert, will definitely make again","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-12-18","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"sturner01"},"reviewBody":"I made this one Christmas morning and now it's a tradition. My family loves it. It's a bit of work because the batter is pretty stiff but well worth it.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2011-03-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"spoofer234"},"reviewBody":"Made this for the first time and everyone who tried it enjoyed it.   A new favorite.  Good for everyday and special occassions.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-02-06","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"khegeman"},"reviewBody":"Excellent recipe.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"title":"Here's What to Bring to Brunch This Weekend","description":"One irresistible coffee cake with big bursts of raspberry flavor coming right 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