RASPBERRY STREUSEL COFFEE CAKE

3-l/2 cups unsweeytened raspberrys
l cup water
2 tbsps. lemon juice
l-l/4 cups sugar
l/3 cup cornstarch
Batter:
3 cups flour
l cup sugar
l tsp. baking powder
l tsp. baking soda
1 cup cold butter
2 eggs, lightly beaten
l cup sour cream
l tsp. vanilla
Topping: l/2 cup flour
l/2 cup sugar
l/4 cup butter softened
l/2 cup chopped pecans
Glaze:
l/2 cup confec. sugar
2 tsp. milk
l/2 tsp. vanilla
In large saucepan cook aspberries and water over med heat for 5 mins. Add lemon juice. Combine sugar and cornstarch; stir into fruit mix. Being to a boil; cook and stir for 2 mins. or until thickened. Cool. In large bowl combine flour, sugar, bkaing powder and soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). Spread half into greased l3x9 dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. Bake at 350 for 40-45 mins. or until golden brown. Combine glaze ingredients; drizzle over warm cake.
Yield l2 servings Taste of Home Magazine winner