How to make it

  • In 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 and cook and stir for 2 mins until thickened. Cool.
  • Combine flour, sugar, baking powder and baking soda.
  • Cut in butter until mixture resembles course crumbs.
  • Stir in eggs, sour cream and vanilla (batter will be thick).
  • Spread half of batter in greased 9x13.
  • Spread raspberry filling over batter, and spoon remaining batter over top.
  • Combine topping ingredients and sprinkle over top.
  • Bake at 350 for 40-45 min or until golden brown.
  • Combine the glaze ingredients over warm cake and enjoy!!

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