How the heck do you say no to that though?!
I’m going to have to practice, because before I know it she’ll be a teenager.
Heaven help me.
Anyway, I know she kind of just stole the show, but I mean c’mon. How am I supposed to take pictures of that cake when she’s around?
You are here for the cake I guess though, so I will tell you that this coffee cake is divine.
Raspberries are one of my favorite fruits and they shine in this coffee cake.
- 3 1/2 cups unsweetened raspberries
- 1 cup water
- 2 Tablespoons lemon juice
- 1 1/4 cup sugar
- 1/3 cup cornstarch
- 3 cups flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup cold butter
- 2 eggs, lightly beaten
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1/2 cup flour
- 1/2 cup sugar
- 1/4 cup butter, cold
- 1/2 cup pecans, chopped
- 1/2 cup powdered sugar
- 2 teaspoons milk
- 1/2 teaspoon vanilla
- In a large saucepan cook berries and water over medium heat for 5 minutes. Add lemon juice. In a separate small bowl combine sugar and cornstarch and stir into fruit mixture. Bring to boil; cook and stir for 2 minutes or until thickened. Cool.
- In a large bowl combined 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 in a greased 9x13 pan. Spread all of the fruit filling over the batter and then spoon remaining batter over filling.
- Combine topping ingredients until the mixture resembles coarse crumbs and sprinkle over the top. Bake at 350° for 40-45 minutes or until golden brown.
- While the cake is cooking, combine glaze ingredients. Drizzle over warm cake.