Hostess House

Recipe

Oregon Bounty Raspberry Streusel Coffee Cake: Breakfast-Brunch

Servings: 6

Prep time:25 minutes

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

Step 1:

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.

Step 2:

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

Step 3:

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.

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