Raspberry Streusel Coffee Cake

_ Ingredients

1 cup water

3-1/2 cups unsweetened raspberries

1/3 cup cornstarch

1-1/4 cups sugar

2 tablespoons lemon juice

BATTER:

1 cup sugar

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

2 large eggs, lightly beaten

1 cup cold butter, cubed

1 teaspoon vanilla extract

1 cup sour cream

TOPPING:

1/2 cup sugar

1/2 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup butter, softened

GLAZE:

1/2 teaspoon vanilla extract

2 teaspoons 2% milk

1/2 cup confectioners' sugar


_ Directions

In a large saucepan, cook raspberries and water over medium heat 5

minutes. Add lemon juice. Combine sugar and cornstarch; stir into

fruit mixture. Bring to a boil; cook and stir 2 minutes or until

thickened. Cool.

Preheat oven to 350°. 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 13x9-in. baking dish. Spread raspberry

filling over batter; spoon remaining batter over filling. Combine

topping ingredients; sprinkle over top.

Bake 40-45 minutes or until golden brown. Combine glaze ingredients;

drizzle over warm cake.