MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Raspberry Coffee Cake
 Categories: Fruits, Cakes, Dairy, Citrus, Nuts
      Yield: 16 Servings

  3 1/2 c  Unsweetened raspberries
      1 c  Water
      2 tb Lemon juice
  1 1/4 c  Sugar
    1/3 c  Corn starch

MMMMM---------------------------BATTER--------------------------------
      3 c  A-P flour
      1 c  Sugar
      1 ts Baking powder
      1 ts Baking soda
      1 c  Butter; cold, in cubes
      2 lg Eggs; lightly beaten
      1 c  Sour cream
      1 ts Vanilla extract

MMMMM--------------------------TOPPING-------------------------------
    1/2 c  A-P flour
    1/2 c  Sugar
    1/4 c  Butter; softened
    1/2 c  Pecans; chopped

MMMMM---------------------------GLAZE--------------------------------
    1/2 c  Confectioners' sugar
      2 ts Milk
    1/2 ts Vanilla extract

  In a large saucepan, cook raspberries and water over medium heat
  5 minutes. Add lemon juice. Combine sugar and corn starch; stir
  into fruit mixture. Bring to a boil; cook and stir 2 minutes or
  until thickened. Cool.

  Set oven @ 350°F/175°C.

  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" baking dish. Spread raspberry
  filling over batter; spoon remaining batter over filling. Combine
  topping ingredients; sprinkle over top.

  Bake 40 to 45 minutes or until golden brown. Combine glaze
  ingredients; drizzle over warm cake.

  Recipe by Amy Mitchell, Sabetha, Kansas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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