Raspberry Streusel Coffee Cake

  Raspberry season is about over. Fresh raspberries in the store are getting harder to find and more expensive. If I wanted to make this streusel it was going to have to be now. My new raspberry canes have had a few raspberries on them, but not enough for this cake. 
  I made half of the recipe in a 8” square pan. For a 9 x 13 inch pan, just double the recipe. The baking time worked out the same. Bettie felt it was a little too sweet, I guess that depends on the berries to some extent. I added the lemon juice, but next time will taste before adding all the sugar to the berries. The rest of us enjoyed the cake which is tender and cake not coffee cake texture. The glaze could be omitted with out effecting the taste. Would help cut out some of the sweet taste.
  The only thing is, you have to be sure to cook the berries first so they cool and set up some. I think any fruit would work with this recipe. Rhubarb or peach comes to mind. 
Raspberry Streusel Coffee Cake
1 ¾ cups unsweetened raspberries           
½ cup water
1 tablespoon lemon juice
½ plus ⅛ cups sugar
8 teaspoons cornstarch
1 ½ cups all purpose flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup cold butter, cubed
1 egg lightly beaten
½ cup (4 ounces) sour cream
½ teaspoon vanilla
¼ cup all purpose flour
1/4 cup sugar
1/4 cup butter, softened
½ cup chopped pecans
¼ cup confectioners’ sugar
1 teaspoon milk
¼ teaspoon vanilla
  In a saucepan, cook raspberries and water over medium heat for 5 minutes. Add the lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until clear and thickened. Cool.
  In a large bowl, combine the flour, sugar, bvaking powder and baking soda. Cut in cold butter till mixture resembles coarse crumbs. Stir in egg, sour cream and vanilla. Batter will be stiff. Spread half of the batter in pan, top with raspberries then with the rest of the batter. It will be too stiff to spread, just drop with a spoon. Combine the topping ingredients and sprinkle on top.
  Bake at 350° for 40 to 45 minutes or until golden brown. Combine glaze ingredients if using and drizzle over warm cake.

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