Raspberry Streusel Cake Print Recipe Pin Recipe Makes 1 (9-inch) cake Ingredients  Streusel:¼ cup (31 grams) all-purpose flour3 tablespoons (36 grams) granulated sugar¼ teaspoon kosher salt¼ teaspoon ground cinnamon2½ tablespoons (35 grams) cold unsalted butter¼ cup (29 grams) chopped pecansCake:½ cup (113 grams) unsalted butter, softened1 cup (200 grams) granulated sugar2 large eggs (100 grams)1 teaspoon (4 grams) vanilla extract1½ cups (188 grams) all-purpose flour1½ teaspoons (7.5 grams) baking powder½ teaspoon (1.5 grams) kosher salt½ cup (120 grams) whole buttermilk⅔ cup (213 grams) raspberry spread* InstructionsFor streusel: In a medium bowl, whisk together flour, sugar, salt, and cinnamon.Using 2 forks or your fingers, cut in cold butter until mixture is crumbly; stir in pecans.Refrigerate until ready to use.Preheat oven to 350°F (180°C).

Spray a 9-inch round cake pan with baking spray with flour.For cake: In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.Add eggs, one at a time, beating well after each addition.Beat in vanilla.In a medium bowl, whisk together flour, baking powder, and salt.

With mixer on low speed, gradually add flour mixture to

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