Lemon Bundt Cake with Raspberry Walnut Streusel


This is a moist lemon Bundt cake with an unusual streusel that not only has the expected cinnamon, sugar and nuts but also features nuggets of moist raspberries that provide welcomed pockets of color. The instructions are for a stand mixer. You can, of course, make this with any electric mixer; the beating times will be longer. Just use the visual cues to guide you. While we like to make this coffeecake in a 12-cup Bundt pan, you could use other same-sized ring pans.

Lemon Bundt Cake with Raspberry Walnut Streusel
Makes: Serves 12 to 16
  • ½ cup sugar
  • ½ cup walnut halves, finely chopped, optional
  • 1 teaspoon cinnamon
  • 1 cup raspberries
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces
  • 2 cups sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup whole milk, at room temperature
  1. Position rack in center of oven. Preheat oven to 350°F. Thoroughly coat a 12-cup Bundt pan with nonstick spray, taking care to coat the center tube as well. Dust lightly with flour, tapping out any excess.
  2. For the Streusel: Toss together the sugar, nuts and cinnamon, then add raspberries and crush them lightly with a fork as you mix them into the dry mixture. Set aside.
  3. For the Cake: Whisk together the flour, baking powder and salt in a medium bowl to aerate and combine; set aside.
  4. Beat the butter until creamy with the flat paddle attachment of a stand mixer on medium-high speed until creamy, about 2 minutes. Add the sugar gradually and continue to beat for, about 3 minutes at medium-high speed, until very light and fluffy. Beat in the lemon zest and vanilla. Add the eggs one at a time, beating well after each addition. Add the flour mixture in three additions, alternately with the milk. Begin and end with the flour mixture and beat briefly until smooth.
  5. Scrape half of the batter into the prepared pan and smooth the top with a small offset spatula. Use a spoon to place the streusel evenly over the batter, but do not allow it to touch the center tube or the sides of the pan. Keep the ring of streusel centered along the batter. Scrape the remaining batter on top and carefully use the small offset spatula to smooth it over the streusel so none is showing.
  6. Bake for about 55 to 60 minutes or until a bamboo skewer shows a few moist crumbs. The cake will be golden brown and perhaps a bit crusty on top. Cool in the pan on a rack for 20 minutes. Unmold and place directly on the rack to cool completely. The cake is ready to serve. Store at room temperature in an airtight container for up to 3 days.

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