Make this raspberry coffee cake with tangy raspberry filling and crunchy topping, and it will quickly become a favorite with your family and dinner guests.
Instructions
1
Make the raspberry filling
2
Cook the raspberries in water over medium heat for five minutes in a large saucepan. Add the lemon juice to the raspberry mixture and combine the sugar and cornstarch in another bowl. Mix those and gradually stir them into the raspberry mixture. Bring the mixture to a boil and then cook, stirring for two minutes. The mixture should thicken. Once it does, let the mixture cool.
3
Mix the batter
4
Preheat the oven to 350°F. Combine the flour, sugar, baking powder and baking soda in a large bowl. Cut in the cold butter until the entire mixture looks like coarse crumbs. Add the eggs, sour cream and vanilla extract. Be prepared for the batter to be stiff.
5
Assemble the unbaked cake
6
Grease a 13x9-inch baking pan. Spread half of the batter into the pan and spread the raspberry filling over that half of the batter. Add the rest of the batter on top of the filling with a spoon. In another bowl, combine the flour, sugar, softened butter and pecans to make the topping and sprinkle the mixture over the top layer of batter.
7
Bake and glaze the cake
8
Bake the cake for 40 to 45 minutes until the top is golden-brown. Mix the confectioner's sugar, milk and vanilla extract and drizzle the glaze over the warm cake.
