Raspberry Streusel Coffee Cake - CEL
3 1/2 cups unsweetened raspberries*
1 cup water
2 tbsp. lemon juice
1 1/4 cups sugar
1/3 cup cornstarch.
Cook raspberries & water over medium heat for 5 minutes. Add lemon juice. Mix sugar & cornstarch & add to fruit mixture. Bring back to boil & cook & stir for about 2 minutes until thickened. Let cool.
BATTER
3 cups flour 1 cup sugar
1 tsp. baking powder 1 tsp. baking soda
1 cup cold butter 2 eggs lightly beaten
1 cup sour cream 1 tsp. vanilla
Mix flour, sugar, baking powder & baking soda. cut in butter until mixture resembles course crumbs. Stir in eggs, vanilla, & sour cream. Spread half in greased 9x13 in pan. spread cooled raspberry mixture over it. Spoon remaining batter over top of raspberries.
Topping
1/2 cup flour 1/2 cup sugar
1/4 cup soft butter 1/2 cups chopped pecans. {I use walnuts}
Mix all together & sprinkle on top of cake.
Bake at 350 for 40-50 minutes. I check after 40 minutes.
GLAZE****
1/2 cup powdered sugar
2 tsp milk
1/2 tsp. vanilla.
Mix all together & drizzle over warm cake.
******** I just mix powder sugar & vanilla together & then add milk. I make more than the recipe calls for.
*** I have used blueberries & Dee has used blackberries. They are all good.