Ingredients
3-1/2 cups unsweetened raspberries1 cup water2 tablespoons lemon juice1-1/4 cups sugar1/3 cup cornstarchBATTER:3 cups all-purpose flour1 cup sugar1 teaspoon baking powder1 teaspoon baking soda1 cup cold butter, cubed2 large eggs, lightly beaten1 cup sour cream1 teaspoon vanilla extractTOPPING:1/2 cup all-purpose flour1/2 cup sugar1/4 cup butter, softened1/2 cup chopped pecansGLAZE:1/2 cup confectioners’ sugar2 teaspoons 2% milk1/2 teaspoon vanilla extract
Preparation
In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool.
Preheat oven to 350°. 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-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top.
Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.
