Raspberry Coffee Cake

Sooo... to add to Grace's last entry I thought I'd add our Christmas morning breakfast tradition. Love Love Love this recipe! I'm thinking I should make it this week. Yum. Sorry I don't have a pic. I'll try to remember to snap pictures next time I make something worth posting. FYI I frequently double the raspberry filling. It's nice to add a little extra on top. And the leftovers spread great onto warm rolls or biscuits.


Raspberry Coffee Cake

Raspberry Filling
3 ½ Cups unsweetened raspberries
1 Cup water
2T lemon juice
1 ¼ Cups sugar
1/3 cup cornstarch

Batter
3 Cups all purpose flour
1 cup sugar
1tsp baking powder
1 tsp baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup- (8 oz) sour cream
1 tsp vanilla

Topping
½ cup all-purpose flour
½ cup sugar
¼ cup butter, softened
½ cup nuts, pecans or walnuts

Glaze
½ cup powdered sugar
2 T milk
½ tsp vanilla

Make raspberry filling: In a large sauce pan cook raspberries and water over med heat for 5 minutes. Add lemon juice, combine sugar and cornstarch stir this into fruit mixture, bring to a boil, cook and stir for 2 min, or until thickened. Cool.

In large bowl combine the 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 9 x 13 baking dish. (drop by spoonfuls and spread the best you can, try to cover the bottom of the pan… the batter will expand in oven). Spread raspberry filling over batter, spoon remaining batter over filling. Combine topping ingredients sprinkle over top. Bake at 350 for 40-45 minutes. Drizzle glaze over warm cake.
Enjoy!