A delicious sour cream coffee cake with a raspberry filling and a streusel topping, I mean, what's not to like? Even better, you can substitute the raspberry filling with apple, cherry, blueberry or blackberry.
I found this recipe a long time ago on the Land O' Lakes website, it's been saved in my stash and I just recently found it again, so this is dessert for tonight.
Raspberry Coffee Cake
Credit: Land O' Lakes
1 cup sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup LAND O LAKES® Sour Cream
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (21-ounce) can cherry pie filling**
1/4 cup all-purpose flour
1/4 cup sugar
1/4 cup chopped pecans
1 teaspoon ground cinnamon
3 tablespoons LAND O LAKES® Butter
Heat oven to 325°F. Combine 1 cup sugar and 1/2 cup butter in large bowl. Beat at medium speed, scraping bowl often, until creamy.
Add sour cream, eggs and vanilla; continue beating until well mixed. Reduce speed to low; add 2 cups flour, baking powder, baking soda and salt. Beat until well mixed.
Spread half of batter into greased and floured 13x9-inch baking pan. Spoon cherry pie filling over batter. Spoon remaining batter over pie filling; spread carefully.
Stir together 1/4 cup flour, 1/4 cup sugar, pecans and cinnamon in medium bowl. Cut in 3 tablespoons butter until mixture resembles coarse crumbs. Sprinkle crumb mixture over batter. Bake for 45 to 50 minutes until toothpick inserted in center comes out clean and topping is dark golden brown. .
*Substitute 1 (21-ounce) can your favorite flavor pie filling.