I wasn’t sure how this one would come out, but it was SO GOOD. Two pieces of advice: just because it doesn’t look finished doesn’t mean it isn’t. If it’s a mess, you did it correctly.
In a saucepan, cook 3 1/2 cups raspberries and 1 cup water for 5 minutes on medium heat. Add 2 tablespoons lemon juice, 1 1/4 cups sugar, 1/3 cup cornstarch. Stir it all together. Bring it to a boil, cook and stir for 2 minutes. Let cool.
In a large bowl, combine 3 cups flour, 1 cup sugar, 1 teaspoon baking powder, and 1 teaspoon baking soda. Cut in 2 sticks butter until it all resembles crumbs. Stir in 2 eggs, 1 cup sour cream, and 1 teaspoon vanilla extract.
Spread half of this batter into a 13×9 in baking dish. Spread the raspberry filling over the batter, spread the remaining batter over the raspberries. Don’t be afraid to mix the raspberries and top batter together a little.
In a separate bowl, combine 1/2 cup flour, 1/2 cup sugar, 1/4 cup softened butter, 1/2 cup walnuts or pecans. Sprinkle this over the top of the batter.
Bake at 350 degrees for 40-45 minutes.
When the baking is almost done, combine 1/2 cup sugar, 2 teaspoons milk (or maybe a bit more), and 1/2 teaspoon vanilla extract in a bowl. Drizzle this mixture over the warm coffee cake when it’s fresh out of the oven.
Best served still warm.
If you’re curious about where I’m getting a lot of these baking recipes, try Taste of Home, Winning Recipes. Anywhere the advice differs is where I’ve learned from baking the recipes myself.