Glazed Raspberry Coffee Cake

I realized when I was making this, that I’ve never made a cake like this before. Or any cake in general, except for the classic chocolate or vanilla. I felt like I was making some elegant cake that you’d eat with a cup of tea in a garden outside… that makes no sense but you know what I mean.

This cake was the most delicious thing I’ve ever had. I feel like I say that about all the things I eat, but this especially was delicious. I think it was because it was a cake and not the normal bars or cookies.

This was so easy to make, and so much fun (especially making the raspberry sauce! Mmmhm!)

If you’re looking to make a nice cake for a get together with some friends, or even just to eat by yourself, I highly recommend making this. And make sure to eat a piece when it’s still warm out of the oven… so fantastic.

Ingredients

Raspberry Sauce –

2 cups of raspberries, fresh or frozen

2/3 cup sugar

2 Tbsp cornstarch

Streusel –

3/4 brown sugar

1/2 cup flour

1/2 tsp cinnamon

1/4 butter

Cake-

3 cups flour

2 tsp baking powder

1/2 tsp salt

3/4 cup butter, at room temperature

1 1/2 cups sugar

3 eggs, at room temperature

2 tsp vanilla

1 cup of milk

For the glaze –

1 cup of confectioners sugar

2 Tbsp milk

1/2 tsp vanilla

Instructions

• Butter and flour a bundt pan, and preheat the oven to 350 degrees.
• To make the raspberry sauce, combine berries, sugar, and corn starch in a medium saucepan, bring to a boil over medium heat, stirring frequently to prevent the berries from burning. reduce the heat and simmer until the sauce thickens; about 5 minutes. Remove from the heat and cool while you prepare the rest of the cake.
• For the streusel – combine the brown sugar flour, and cinnamon. Cut in the butter until you have a large crumb texture { pastry cutter works well for this or use two forks}
• For the cake – combine the flour, baking powder, and salt and set aside. Cream together the butter and sugar, adding the eggs one at a time. Add the vanilla. Alternate adding the flour and milk – beginning and ending with the flour.
• Add half of the streusel topping into the prepared pan.
• Top with half of the raspberry filling.
• Spoon cake batter on top of the filling,and top with the remaining raspberry sauce and streusel.
• Bake at 350 for 50 – 60 minutes – test for doneness after 50.
• Cool in the cake pan for 15 minutes, invert onto a plate, and remove from the pan to complete the cooling.
• Make the glaze while the cake is cooling – whisk together the sugar, milk and vanilla. Once the cake has cooled, drizzle on the glaze.

Source: http://www.heathersfrenchpress.com/2014/09/glazed-raspberry-coffee-ccake.html