Raspberry Streusel Coffee Cake

• 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

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.

unsweetened raspberries, water, lemon juice, sugar, cornstarch, batter, allpurpose, sugar, baking powder, baking soda, cold butter, eggs, sour cream, vanilla, topping, allpurpose, sugar, butter, pecans, powdered sugar, milk, vanilla extract

Taken from www.food.com/recipe/raspberry-streusel-coffee-cake-65048 (may not work)