August 20, 2009

Raspberry Streusel Coffee Cake

from Annette

Raspberry filling:
3-1/2 cups unsweetened raspberries, fresh or frozen
1 cup water
2 TBS. lemon juice
1-1/4 cup sugar
1/3 cup cornstarch

3 cups all purpose 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 extract

1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup. chopped pecans (optional)

1/2 cup confectioners' sugar
2 tsp. milk
1/2 tsp. vanilla extract

1. Raspberry filling: 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.

2. Batter: In a large bowl, combine 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 9x13x2 inch baking dish. Spread raspberry filling over batter; spoon remaining batter over filling.

3. Topping: Combine topping ingredients together. Sprinkle over top of cake.

4. Bake at 350℉ for 40-45 minutes or until golden brown.

5. Glaze: Combine glaze ingredients; drizzle over warm cake.

You can make half the recipe; bake in a 8x8 or 9x9 inch square pan. Bake about 30 minutes.

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