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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