This is most excellent
3 ½ cups unsweetened raspberries
1 cup water
2 Tbls. lemon juice
1 ¼ cups sugar
1/3 cup cornstarch
Batter;
3 cups flour
1 cup sugar
1 tsp. Baking powder
1 tsp. Baking soda
1 cup cold butter
2 eggs, lightly beaten
1 cup (8 oz.) sour cream
1 tsp. Vanilla extract
Topping:
½ cup flour
½ cup sugar
¼ cup butter, softened
½ cup chopped pecans
Glaze:
½ cup powdered sugar
2 tsp. Milk
½ tsp. Vanilla
In a large saucepan, cook raspberries and water over medium heat for 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool.
In a large bowl, combine 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 into a greased 9x13 in. pan. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350 degrees for 40-45 minutes or until golden brown. Combine the glaze ingredients; drizzle over warm cake.
Friday, July 31, 2009
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