Streusel OVERLOAD! Brown Butter Chocolate Chip Streusel Cake, with or without Raspberries

If you love streusel, you will love this Brown Butter Raspberry Chocolate Chip Streusel Cake  OR Brown Butter Raspberry White Chocolate Streusel Cake (your choice of chocolates!) because it’s loaded with streusel..possibly more streusel than you’ve ever seen on one cake! THREE whole cups of streusel!!

I love warm rainy days in the spring and summer.  I love the scent of lilacs.  I love the smell of Fall.  I love when someone brushes my hair.  Are you gagging yet? Well you won’t be when I tell you what I love next.

Brown Butter Raspberry Pecan Chocolate Chip Streusel Cake

I love streusel..lots and lots of streusel.  Who doesn’t? I don’t think I’ve ever met a person who doesn’t love streusel.  However, I know plenty of people who hate the scent of lilacs, abhor rainy days, despise Fall because it’s the official end of summer, and can’t stand someone else brushing, much less touching, their hair.

When it comes to streusel, I go ga ga, but not ga ga enough to pull off chunks of it and leave the cake uneaten, like I’ve been known to do to NYC style crumb cake.  If there’s a crumb cake near me, you better grab some quickly because I’ve mastered the art of pulling off the crumb layer in one, perfect sheet of lumpy goodness, with surgical precision. In fact, I just annihilated a Cinnamon Crumb Coffee Cake, loaded with cinnamon streusel, last night, much to the chagrin of my man, who was lucky to find one.last.clump.

Brown Butter Chocolate Chip Streusel Cake, with or without Raspberries

With streusel, since it’s usually paired with a moist, non-yeast cake, I love the amalgam of the two, especially when there’s a strip of it running through the center of the cake, along with a good amount on top.  Butter, flour, sugar, nut or oat crispy crumb perfection.  It must not ever be messed with, in my kooky world, that is.

How much of a difference is there between a crumble, crisp, and streusel? Butter, flour, sugar, and/or oats and/or nuts, right? Well, I’m pretty sure a ‘crumble’ doesn’t contain nuts, but, streusel doesn’t always contain nuts or oats, so maybe some crumbles contain nuts?

I think I just confused myself.  Time to get to this cake!

Once again, I love streusel, and I haven’t had anything with streusel in a long, long time, plus, I was going for a dessert this month. As I surfed through the internet, I couldn’t help myself when I came upon a Blueberry Almond Streusel Cake.  It wasn’t too hard of a decision since I was craving streusel ‘something/anything’.

Brown Butter Pecan Chocolate Chip Streusel Cake with Raspberries                         I love how some of the batter rose up over the streusel.

Here are some changes I made to the recipe, well, mostly the streusel since I only switched out the fruit in the cake batter (I was going to use 1 cup of Greek yogurt instead of the cup of milk-sour cream mixture, but figured I’d made too many changes already).  I browned the butter, substituted toasted pecans for the almonds, and used vanilla extract because of that.  I also split the white sugar with brown sugar, but here’s the best part..I quadrupled the streusel.

Yes, I quadrupled streusel. I like saying it like that.  It’s been my mantra the past week – Quadruple the Streusel!

1/4 cup to 1 cup, 2 tablespoons to 8 tablespoons, 1/4 teaspoon to 1 teaspoon. It was very easy to quadruple.  It begged to be quadrupled.

I ended up with about three cups of streusel.  At first I was a little hesitant when I saw how much there was, but swore I was going to incorporate every bit of it into the cake to bottom.  Considering this recipe uses a small amount of cake batter since it’s baked in one round or square 9-inch pan, I basically ended up with a cake that was half cake – half streusel.  I could almost hear the booming call of a carnival side show barker as I sliced into the cake;

“Come look at this dessert oddity..half cake – half streusel! Just pennies for a peek!”

The streusel in the center of the cake melted into the batter, and I was a little disappointed because I’d hoped for a beautiful strip of streusel running through the center, but after one bite, my disappointment vanished.  The cake was not only moist, but the brown butter/brown sugar flavor was amazing with the tart raspberries, bits of chocolate, and toasted pecans.

The ‘melted’ streusel within also gave the cake a pretty dark, golden hue. The majority of the streusel was baked on top of the batter and it did exactly what a streusel topping should do..crisped up to crumbly perfection.  In my photos, you can see how far down into the cake some of it sunk..but it still remained crumbly/crispy.


Raspberry Brown Butter Pecan Chocolate Chip Streusel Cake

Of course, there was a hitch.  There’s always a hitch when I bake or cook, isn’t there? Most of the raspberries, coated with flour so they wouldn’t sink to the bottom..sunk. I have no doubt it had to do with the streusel weighing down the cake, but what’s a little aesthetic glitch when you get something this delicious? You still get ‘raspberry’ in most bites, so it’s really not an issue.  Next time I’m going to try blueberries and see if they hold up a little better.

SO, because this cake is so loaded with streusel, I decided to call it Raspberry Brown Butter Pecan Chocolate Chip Streusel Cake or Brown Butter Pecan Chocolate Chip Streusel Cake with Raspberries instead of Raspberry Cake with Brown Butter Pecan Chocolate Chip Streusel.  I think it’s apropos in this case.

I also made one cake using white chocolate, which was just as good, if not better, because I love white chocolate.  You can see that one in the last photo after the recipe.

Finally, this cake is also great with other fruit (like peaches for a summer peach streusel cake with white chocolate) OR without any fruit!

Brown Butter Chocolate Chip Streusel Cake with or without Raspberries
Prep time: 
Cook time: 
Total time: 
Yield: 1 9-inch round or square crumb cake; 8 to 10 servings
  • 1 cup flour
  • ½ cup granulated sugar
  • ½ cup light or dark brown sugar, packed
  • 1 teaspoon vanilla extract
  • ¾ cup chopped semi-sweet chocolate OR mini chocolate chips OR chopped white chocolate
  • 1 cup chopped, toasted pecans
  • 1 stick of butter, browned and then chilled until slightly solid
  • 1 cup All-Purpose flour
  • 1 cup Cake Flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ⅓ cup butter (5 tablespoons plus 1 teaspoon), melted and browned lightly
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • ½ cup sour cream *
  • ½ cup whole milk (low-fat is fine) *
  • 1 cup chopped white or dark chocolate
  • 2 cups raspberries or fruit of your choice, such as blueberries (optional)
Make the Streusel
  1. Brown the butter until golden amber like as shown in link in recipe, then transfer to a bowl, cover and chill until slightly solidified, about 30 to 45 hour at the most. You still want it soft. Once chilled, combine all the ingredients for the streusel in a large bowl except the browned butter. Cut in the brown butter until the mixture resembles crumbs. You can do this with your fingers, a pastry cutter, a food processor (just pulse) or a stand mixer. Set the streusel aside until ready to use.
Make the Cake
  1. In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, beat together the melted brown butter, sugar and vanilla extract until light and creamy. Add the eggs, one at a time until each is incorporated. In a glass measuring cup, stir together the sour cream and milk. While beating, start adding the flour mixure and sour cream-milk mixture, alternating..starting and ending with the flour mixture.
  3. In a medium bowl sprinkle about a ¼ to ½ cup of flour over the raspberries and shake until all the raspberries are coated. Dump the raspberries in a strainer and shake off the excess flour into a bowl and/or the garbage Do the same with the chocolate. Fold the raspberries and chocolate, gently, into the cake batter.
  4. Preheat the oven to 350 degrees F..and lightly grease a round or square 9-inch pan. If making a round cake, I recommend a springform pan. Lightly grease the bottom and sides of whatever pan you're using. I also recommend placing a piece of parchment, cut to fit the bottom of whichever pan you're using, then greasing that lightly too. Scrape half the batter into the pan, then cover with 1 cup of the streusel. Scrape the remaining batter on top of the streusel and spread gently to cover. Top with the remaining streusel..pushing it down a bit to adhere.
  5. Place on the middle rack of your oven and bake for 55 to 65 minutes or until a skewer poked in the middle of the cake comes out clean..well, moist crumbs sticking to it is fine. Remove from oven and let cool in pan 10 minutes. Run the back of a knife or an offset spatula around the cake to make sure it will release cleanly. Remove from pan and place on a cooling rack. Slice it up and Enjoy!
* You can use 1 cup Greek yogurt in place of the sour cream and milk. Reduce the baking powder to 1½ teaspoons if you do.

Raspberry Brown Butter Pecan White Chocolate Streusel Cake

Brown Butter Raspberry White Chocolate Streusel Cake.

Click on the blue frog below if you’d like to see what my fellow Group A SRC’ers made from their assigned blogs.

We have a winner ladies and gents! chose #127, which lands on Carmen!


Congratulations, Carmen, and thank you so much for your kind words!  I’m glad my rolls were an inspiration to get your hands back into some dough and/or batter.  Sending you an email right now to get your info!  Hope you enjoy the King Cake and Coffee as much as we did!

If there is no response within 3 days, another winner will be chosen.

Raspberry Brown Butter Pecan Chocolate Chip Streusel Cake

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78 Responses to Streusel OVERLOAD! Brown Butter Chocolate Chip Streusel Cake, with or without Raspberries

  1. What a great pick! I could totally dig into a piece of that for lunch right now. 🙂 I’ve always found that whole fruit tends to sink in coffeecakes. I get around this by chopping up the fruit finely so that you get a layer of fruity goodness in the middle… it’s not quite the same, but at least it stays put.
    PS: I love the “Quadruple the streusel” motto… I can just imagine it as the cornerstone of a best-selling self-help series with books and videos and whatnot, coming soon to an Oprah show near you. 🙂

  2. Sarah says:

    this cake looks decadent! good src choice 🙂

  3. Megan says:

    I think it looks beautiful with that line of red across the bottom. And I’m so with you on streusel!

  4. Rosa Mayland says:

    That cake is really original! It must be divine.



  5. That cake looks utterly delicious my friend, those raspberries in it are decadent 😀

    Choc Chip Uru

  6. When I saw the pic in the SRC Linkies I knew that it was your recipe – and I was right :-). Great photo and yummylicious cake!

  7. Lisa~~ says:

    I too have left cakes streusel-less so it’s good to know I’m not the only one 😉 Once again you made a gorgeous cake…how do I get you to send me some of your amazing baked goods? Give a call one of these nights. Miss chatting.

  8. Looks like a perfect pick. I’m with you, the more streusel the better!

  9. Jenna says:

    Great mantra…I’ll have to remember it for my desserts. This is a gorgeous cake.

  10. OMG Lisa I cannot tell you how thrilled I am that you got me and I am so touched by this post. Thank you for all the wonderful words, it means a lot coming from a friend who ahhpens to be one of my fave food bloggers too. I love your choice and I will have to try it quadrupled too! Do you know how I cam across this recipe in the first place? It was a colleague who baked this and brought it to work after he found the recipe in the free paper giving in the morning on the subway ha ha.

  11. Liz Blunt says:

    That cake looks so delish!

  12. Amanda S. says:

    Wow. This looks awesome. I would never think to quadruple the stresel part of a recipe. Awesome!

  13. Wow, I am going to have to make this. Looks so good!! I had streusel bars.

  14. marcellina says:

    I only ever like crumble if it HAS nuts and oats in it but then again maybe I want streusel! This cake looks devine! Bring on the streusel!

  15. Mmmmmn! Love the look of this. I definitely don’t use streusel enough, yum!

  16. Cake heaven Lisa. Nice one.

  17. ooOoOOo I love streusel too!! I just baked a Chocolate Streusel-Ribboned Bundt Cake (my lastest blog post). Your cake loves absolutely divine and the tartness from raspberries will compliment the sweetness of the cake and streusel – my mouth is watering 😀

  18. Chef Randall says:

    The recipe, the photos, the cake are delectable. I also love the scent of lilacs. I have three lilac bushes in my garden. I love the colors of Fall. Spring is my favorite time of year with all the blooming tulips. So no, I’m no gagging? I also love the smell of my kitchen when I am cooking or baking.

    I would like to invite you to view Savor the Food. You did like the Blueberry and White Chocolate Bread Pudding. 🙂 I also have a couple Streusel Pies in my list of desserts. Link: .

    Thanks for sharing. Hope to see you again. Looking forward to what more Parsley, Sage & Sweet has to post. Yes very delectable your blog is!! 🙂

    Chef Randall

  19. Winnie says:

    Yes – definitely streusel, loooooooooooooots of streusel 🙂 🙂
    It’s really an amazing cake with all the goodies inside – raspberry and chocolate YUMMY

  20. Miss Lisa Michelle – this is some gooey cake with my favourite berry in it! YUM! How have you been? Missing you! Wish you were doing more cheeses. Wish I wasn’t so busy with my “new normal” (parent care). Love your site and your work, as always.

  21. This is far too good to be true! I cannot believe how yummy this cake looks! BREAKFAST LUNCH AND DINNER!!! Yup. Cannot wait to try!!!!

  22. I am so with you on the extreme love of streusel. I’m so happy you quadrupled it. Well played 😉 and that raspberry goodness, sunken or not, looks amazing! Yum!

  23. sweetiepetitti says:

    well, you and I could never eat a coffee cake together….it’d be a battle for the streusel! My favorite is my apple pie….mmmmm, buttery, salty, sweet. I do love it! This is really gorgeous. And I love lilacs too…not an easy thing to find in this part of the country.

  24. Dan says:

    Mmmmhh streusel looks so moist and tasty with texture. Wish I could have a bite. Great photos too great job!

  25. Love your blog! What a beautiful Streusal! Wish I could have a piece right now…it has all of my favorite ingredients…this is a must-try recipe 🙂

  26. Liz says:

    How fun that you got Evelyne!!! And what a marvelous dish you chose…I’m going to have to practice my streusel removing technique 🙂 Love the stuff, too~

  27. Streusel makes the world go round and then some. Love this.

  28. Jamie says:

    You are insane…. but in such a good way! Wow when I saw this cake in my iphone email inbox I went nuts! I love love love a streusel coffee cake (and agree that a crumb cake cake is too dry while a streusel-topped coffee cake is moist) and with fruit/berries inside, well, even better. Yours is to die for! Yowzers! Not sure I could quadruple a streusel topping (ha ha ha ha) but double it, for sure. Maybe triple it…. but your desserts always always make me say to myself “Lisa knows best and her stuff is always the best!” I want! (btw how much of this cake did you eat yourself???)

  29. There’s no such thing as streusel overkill, and I love your mantra, Lisa! 🙂 I MUST MAKE this cake! I love all your changes too..time to pin! Thanks for another winner, my friend!

  30. Terra says:

    Me want!!!! Ahhhh streusel, it really is the nectar of the gods! I love that you quadrupled the streusel, that freaking rocks:-) Beautiful coffee cake, a treat that is one of my favorites! Hugs, Terra

  31. Anything with a streusel topping is a fabulous choice IMO! And, melted streusel in the middle – a sure winner 🙂 Looks fabulous, my mouth is watering…

  32. Love your mantra: quadruple the streusel! No such thing as too much streusel. I love your recipe. Great pick.

  33. Jane says:

    I saw this cake on Pinterest so I came here to get the recipe. I ended up browsing and now I’m totally hooked on your Bad Boy Love story! Part 20 soon, I hope!!

  34. Diana says:

    Loving this cake! At first I thought it was pumpkin because of the color, but I love that the color is the brown butter brown sugar streusel. I’m definitely making it!

  35. Heather says:

    This cake looks awesome! I can’t wait to try it!

  36. Kelly says:

    I made this an hour ago and couldn’t help taking a little slice. OH MY GOSH! I want to eat the whole cake! Thank you!

  37. Cherie says:

    I know this probably sounds corny, but I get the warm fuzzies when I read your stories. I feel like I know you and we hang out together. Combine that with your recipes, including this amazing coffeecake, and I’m terribly hooked on your blog!

  38. Katrina says:

    I LOVE streusel. And this cake looks fantastic. You’re too funny. When I first started reading, I thought you were doing a dating ad or something, “I like lilacs, my hair combed…..long walks on the beach….” 😉
    I must tell you though that I love my hair combed, too. And the smell of lilacs. But I’m taken, sorry. hehe jk

  39. Ruby says:

    I’m seconding Vickie..this cake was awesome! Mine was done at 75 minutes, but my oven stinks! Thank you for another wonderful recipe!

  40. Daniela says:

    Lisa, this cake looks so delicious, I would love to taste it right now!
    Anyhow, can’t resist the combination Raspberry-Streusel-Chocolade 🙂

  41. Valerie says:

    Well, you’ve got me pondering the difference between streusel, crumble, and crisp at 11 pm… But wow does that look good! I’m a sucker for anything raspberry-chocolate to begin with, but the quadruple streusel makes it irresistible!

    I’m trying to get myself back online, and have gone through most of your entries I missed. Looking forward to more!

  42. teaandscones says:

    NEVER too much streusel. I HAVE to make this one!!

  43. maris61 says:

    HUH?? You quadrupled the streusel and like saying it? Repeatedly and breathlessly, I SUPPOSE?? Well, aren’t we decadently insatiable. Everyone knows the rest of the cake is incidental – let’s not kid ourselves. USUALLY. But THIS cake can fly solo. Nice job. I dial this cake to an 11 on the 1-10 amp (a 9 if the “usual” amount of streusel was used.) Btw, love lilacs myself. Love to bathe in a tub full of lilac petals *as* I’m fed grapes (red seedless)…and Drake’s Coffee Cake Jr.s. (One must compromise at times.)

    • Lisa says:

      Ha ha…your comments are so enjoyable! This has also motivated me to finish part 20..mad writers block, Jimmysan!

      • maris61 says:

        A “tee-hee” backatcha! I know – hear ya. So far, you’ve done nearly the impossible – extracted authentic memories of feelings and conversations going back to B.C. To finish it also requires re-living and re-emoting The End. Not easy to do, but…You’ve created this monstah and are staggering in the dark to find the main switch for that final, “IT’S…IT’S ALIVE!!!” “Good, good Igor!!” Now turn on some 80s hair-band music..Part 20 here you come, Risa-San!

      • Lisa says:

        Well..more mid-90’s grunge, but it started at the end of the hair bands.,,like Skid Row –
        Remember yesterday, walking hand in hand.
        Love letters in the sand, I remember you.

  44. This looks to die for! The streusel is irresistible.

  45. themadhausfrau says:

    First of all there is no such thing as streusel overkill. “Quadruple the Streusel: is my middle name. When selecting cake at a shop I torture the counterperson until they give me the one with the MOST streusel on it. Second of all, drowned or not, adding those raspberries was genius. I hope you have some of this left because I’m coming over.

  46. Oh My Gosh, I totally agree, Streusel is amazing and the more there is the better!! 🙂 This cake looks AH-MAZE-ING!

  47. Streusel all the way! This looks absolutely insane. Out of this world!

  48. Excuse me for minute as I take a moment to clean up the drool from my keyboard. Sweet, moist and crunchy and oh my goodness flavor party going on in one bite is my kind of cake. Still looking forward to your writing. When the next episode. Take care and happy Valentines day to you and the fam! BAM

  49. Juliana says:

    This cake looks delicious…love the browned butter, pecans, chocolate and raspberries…and yes lots of streusel. As you can see, I love everything about this cake.
    I hope you had a great Valentine’s Day Lisa!

  50. Kathy says:

    This cake looks amazing! Not to be a pain..but is part 20 coming soon? I’m dyyyyying. Okay, make that dyyyying to know what happens next! Also, loving the Skid Row video..Sebastian Bach was hot back then!

  51. Sophie33 says:

    Waw! What a fabulously, rich & tasty looking tall streusel cake!! It looks like a real winner too, my dear friend! 🙂 xxx Waw! I would love to savour a big piece, thanks!

  52. cake duchess says:

    oh my gawsh. I’m a huge fan of someone brushing my hair and an even bigger fan of extra streusel. A streusel lover’s dream…that’s what this is! xx

  53. johanna says:

    quadruple the streusel?? HAH! how about all streusel and raspberries–forget the cake 😉 i guess i’m not much on the cake part of anything unless it’s super moist—nah, gooey.
    so amazing. all your recipes just rock.
    i totally trust your judgement on everything from method to taste to ingredients’ quality.
    thanks for all the good work. it benefits more than you know.

  54. Sammie says:

    Hi Lis! Wow this streusel cake sounds so amazing! Now this is something I definitely gotta try!! I’m a big fan of streusel too! I could even say that I like it better than cake!! Haha great recipe! 🙂

  55. Vickie says:

    I brought this cake to a beach barbecue yesterday. There were 15 of us, including 4 kids. It was gone in what seemed like minutes and some were picking the crumbs off the platter. I can’t thank you enough for this scrumptious cake recipe!

  56. Gourmantine says:

    You’ve had me at the first photo, the streusel cake is fabulous. Don’t know anyone who could resist!

  57. foodessa says:

    Late to the party again..but not too late to grab a slice of your wonderful looking cake ;o)

    While lingering around your blog…I took advantage of grabbing your scrumptious looking bread rolls as well.

    BTW…you’re not weird Lisa…I too love certain sentimental smells…especially the scent of Lilacs…my Nonna’s favourite bloom ;o)

    Hope you’re staying well and make sure to put yourself first!

    Ciao for now,

  58. jackie d says:

    I will make this cake when I can sit here at the computer and read Part 20 of your Love story, and eat it! I got hooked on the story one afternoon and read all 19 parts! I laughed, I cried…..I am on the edge of my seat!!!! I can’t wait to see what happens!! You should write a book, like the pioneer woman (food blogger too) did about her love story with her husband!! Ok, back to waiting calmly, I promise….tapping fingers….waiting…..

    • Lisa says:

      I’m so glad you’ve enjoyed it so far! A book? Nahhh…it’s just a journal I started to soothe myself during a difficult time, and one day, if my memory ever fades, here it is! ;D Thank you so much for making my day!

  59. I think this cake has absolutely everything for everyone – fruit, cookie, cake, streusel, nuts – what could possibly go wrong!

    Choc Chip Uru

  60. That’s the biggest slice of cake I’ve ever seen! And I love it! You can never have enough streusel 🙂

  61. Crumbs of Love says:

    Hey Lis!! I know it feels like I dropped off the face of the earth but I have not…still here.I tend to hibernate after my stay in NY. Hope all is well (your cake looks scrumptious) – busy here baking cupcakes for my daughters 7th birthday! Best, Sandie

  62. pia says:

    I want to thank you for a superb cake. Excellent blog with quality recipes.
    I have a blog with cake recipes myself if you are interested. You can find it at

  63. Bunkycooks says:

    I am so with you. Streusel is the very best part of the cake! You can keep the cake and just give me the streusel. 🙂 As always, your coffee cake looks perfect.

  64. Oh my gosh this looks great! I love streusel too! What a fantastic cake! Well done.

  65. Hannah says:

    Finally! A foodie blog with an actual personality. Food porn + personality, I’m in my element right here in the North East of England.

    you haven’t updated in over a month however and I’m almost done reading almost your entire blog after discovering it a couple of days ago. Hmmm.. I think you’re out, having a life. Share some of it soon please! Fantastic blog. Love it.

    • Lisa says:

      Hannah – Your comment completely made my week. I’m terribly flattered that you enjoy my blog so much! I WILL have another post up shortly..the latest being April 3rd..but I’m striving for this week because 1) I NEED to finally end my Bad Boy First Love Story and 2) I have so many recipes that need a post written around them – which is the reason why I haven’t posted in a while. I have been cursed with a two month long bout of writers block..not to mention a killer flu and two colds in a row that rendered me pretty useless. Keep checking back…I’m pushing hard to break the block!

  66. Oh good Lord, I think I just died and went to struesel heaven. Raspberries and pecans and chocolate are good enough, but topped with an inch and a half of struesel… YUM.

  67. Back to thank you for your sweet comment! It means even more coming from a blogger I admire so much. I am touched. xo

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