Raspberry Streusel Coffee Cake - cooking recipe

Ingredients

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

Preparation

In a big saucepan, aadd the raspberries and water; cook for 5 minutes over medium heat.
Add in the lemon juice; stir to combine.
In a small bowl, mix together the sugar and cornstarch; stir into the fruit mixture.
Bring to a boil; cook, stirring constantly, for 2 minutes or until thickened; cool.
To make the batter: in a big bowl, add the flour, sugar, baking powder, and baking soda; stir to mix.
Using a pastry blender, cut in the butter until the mixture looks like coarse crumbs.
Stir in the eggs, sour cream, and vanilla (will have a stiff batter).
Spread half of the batter mixture into a greased 13 x 9 inch baking dish.
Spread the raspberry filling over the batter; spread the remaining batter over the raspberry filling.
In a bowl, combine the topping ingredients; sprinkle evenly over the top.
Bake at 350 degrees for 40-45 minutes or until golden brown.
In a bowl, mix together the glaze ingredients; drizzle over the warm coffee cake.