Raspberry Streusel Coffee Cake

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• Servings: 14
• 3 1/2 cups unsweetened raspberries
• 1 cup water
• 2 tablespoons lemon juice
• 1 1/4 cups sugar
• 1/3 cup cornstarch
• 3 cups all-purpose flour
• 1 cup sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup cold butter
• 2 eggs, beaten
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup butter, softened
• 1/2 cup chopped pecans
• 1/2 cup powdered sugar
• 2 teaspoons milk (or as needed)
• 1/2 teaspoon vanilla extract

Recipe

• 1 in a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
• 2 add in the lemon juice; stir to combine.
• 3 in a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
• 4 bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
• 5 to make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
• 6 using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
• 7 stir in the eggs, sour cream, and vanilla (will have a stiff batter).
• 8 spread half of the batter mixture into a greased 13 x 9 inch baking dish.
• 9 spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
• 10 in a bowl, combine the topping ingredients; sprinkle evenly over the top.
• 11 bake at 350 degrees for 40-45 minutes or until golden brown.
• 12 in a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.