Kitchen

Raspberry Streusel Coffeecake

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Raspberry Streusel Coffee Cake

3 ½ cups unsweetened raspberries
1 cup water
2 Tablespoons lemon juice
1 ¼ 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
2 eggs, lightly beaten
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
TOPPING:
½ cup all-purpose flour
½ cup sugar
¼ cup butter, softened
½ cup chopped pecans
GLAZE:
          ½ cup confectioners’ sugar
          2 teaspoons milk
          ½ teaspoon vanilla extract

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. x 2-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 glaze ingredients; drizzle over warm cake.

Enjoy!