Raspberry Coffee Cake

Raspberry 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, cubed
2 eggs, lightly beaten
1 cup (8 ounces) 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 confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

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. Makes 12-16 servings.