This is the absolute BEST breakfast cake/dessert I've ever eaten! It takes a while to make, but is SOOOO worth the effort! Try to make it when raspberries are in season, or you can use frozen raspberries. Just as good!
Raspberry Streusel Coffee Cake
3 1/2 c. unsweetened raspberries
1 c. water
2 T. lemon juice
1 1/4 c. sugar
1/3 c. cornstarch
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. If you don't use a LARGE pan, the raspberries will splatter all over you! Combine sugar and cornstarch. Stir into fruit mix. Bring to boil; cook and stir for 2 minutes or until thick. Cool.
Batter:
3 c. flour
1 c. sugar
1 tsp. baking powder
1 tsp. soda
1 c. cold butter
2 eggs/lightly beaten
1 c. (8 oz.) sour cream
1 tsp. vanilla
In a large bowl, combine flour, sugar, powder and soda. Cut in butter till it looks like crumbs. Stir in eggs, sour cream, and vanilla. Batter will be stiff. Spread 1/2 in a greased 9x13 pan. Spread raspberry filling on top of that. Spoon remaining batter over the filling. Combine topping; sprinkle on top. Bake at 350 degrees for 40-45 minutes or until golden brown. Combine glaze; drizzle over warm cake.
Topping:
1/2 c. flour
1/2 c. sugar
1/4 c. butter; softened
1/2 c. chopped pecans
Glaze:
1/2 c. powdered sugar
2 tsp. milk
1/2 tsp. vanilla
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