Raspberry Streusel Coffee Cake

A dazzling coffee cake that requires an effort to make but is well worth it.

• Ready In: 1 hr 30 mins
• Serves: 14

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
• 2  eggs, beaten
• 1  cup 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 powdered sugar
• 2  teaspoons milk (or as needed)
• 1⁄2 teaspoon vanilla extract

Directions

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.