Raspberry Streusel Coffee Cake


Ingredients

  • 3-1/2 cups unsweetened raspberries
  • 1 cup water
  • 2 tablespoons lemon juice
  • 1-1/4 cups sugar
  • 1/3 cup cornstarch

  • BATTER:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 cup cold butter, cubed
  • 2 eggs, lightly beaten
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract

  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup butter, softened
  • 1/2 cup chopped pecans

  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 2 teaspoons 2% milk
  • 1/2 teaspoon vanilla extract
Directions
  • In a large saucepan, cook raspberries and water over medium heat for
  • 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into
  • fruit mixture. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Cool.
  • In a large bowl, combine the flour, sugar, baking powder and baking
  • soda. Cut in butter until mixture resembles coarse crumbs. Stir in
  • eggs, sour cream and vanilla (batter will be stiff).
  • Spread half into a greased 13-in. x 9-in. baking dish. Spread
  • raspberry filling over batter; spoon remaining batter over filling.
  • Combine topping ingredients; sprinkle over top.
  • Bake at 350° for 40-45 minutes or until golden brown. Combine the
  • glaze ingredients; drizzle over warm cake. Yield: 12-16 servings.