Raspberry Coffee Cake

Ingredients

• 10 Tbsp granulated sugar (1/2 cup + 2 Tbsp)
• 3 Tbsp cornstarch
• 1 3/4 cups fresh or frozen raspberries
• 1/2 cup water
• 1 Tbsp lemon juice
• 1/4 cup flour
• 1/4 cup sugar
• 2 Tbsp butter
• 1/4 cup chopped pecans
• 1 1/2 cups all purpose flour
• 1/2 cup sugar
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 6 Tbsp cold butter
• 1 large egg
• 1/2 cup sour cream
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract

Instructions

1. 1

   For filling:Whisk together sugar and cornstarch in a large saucepan. Stir in water and lemon juice, then raspberries. Cook and stir over medium heat. Boil for 2 minutes, stirring constantly. Set aside.

2. 2

   For topping: Combine flour and sugar in a small bowl. Cut in butter with a pastry blender of fork until crumbly; stir in the nuts.

3. 3

   While filling cools, spray a 9" spingform pan with cooking spray. Preheat your oven to 325°.

4. 4

   For batter: Combine flour, sugar, baking powder, soda, and salt in a large mixing bowl. Cut in butter with a pastry blender or fork.

5. 5

   Combine eggs, sour cream, and almond extract in a small bowl; whisk until smooth. Stir into dry ingredients. Batter will be very thick.

6. 6

   Spread half of batter in the bottom of the prepared springform pan. (I pat mine into the pan with wet hands.)

7. 7

   Pour raspberry filling over the batter; spread with a spoon. Take remaining batter flatten with your palms. Arrange over the filling. It's fine if there are gaps.

8. 8

   Sprinkle crumb topping over the top of the coffee cake.

9. 9

   Bake in a preheated 325° oven for about 40-45 minutes, or until a toothpick inserted in the center comes out with moist crumbs.

10. 10

    Let cool in the pan for 10-20 minutes, then run a plastic knife around the edge. Remove the sides of the pan.

11. 11

    Serve warm or at room temperature.