Recipe by TerryWilson
"Fresh raspberries with a streusel topping."
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unsalted butter, melted
1 3/4 cups
I used Truvia Baking Blend (for the first time) instead of sugar, and it worked great in this recipe. The raspberries sweeten the cake, and the lemon zest brightens the flavor. Very nice coffee cake.
This cake was delicious, moist, perfectly formed and beautiful! I followed the recipe exactly, but baked in a 8.5x11 in glass dish. It took a little longer to bake (about 10 minutes more), but turned out fabulously!
I really wanted to like this but it was a total miss for us. My son 12, who eats most anything didn't like it at all.
I have been cooking for over 30 years and always follow a new recipe exactly as written to give respect to it where it is due, then tweak if I like it next time.
We found this to be very heavy, mushy and far to dense. It didn't even have that yummy bakery smell while cooking. I suppose it is all a matter of taste but for us it was not good at all.
This recipe was great. I made it exactly as written with the exception of the sour cream. I was out of it so I substituted Stoneyfield lemon greek yogurt and it was wonderful. This is going to be my go to recipe for fruit coffee cake. I'm going to try it with different fruits.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry-Sour Cream Crumb Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 89
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