This recipe came from my friend, Amy. She won first place in a cooking magazine with this yummy treat. We have it for Christmas morning breakfast.
3 c flour
1 t baking soda
½ t salt
1 t baking powder
1 c sugar
2 sticks butter
2 eggs beaten
1 c sour cream
1 t vanilla
Filling:
1 c water
2 pkg. frozen raspberries
½ pkg. frozen blueberries
2 T lemon juice
1¼ c sugar
⅓ c cornstarch
Topping:
½ c flour
½ c sugar
¼ c butter
chopped pecans
Glaze:
1 c powdered sugar thinned with milk, 1¼ c sugar
½ t vanilla
pinch of salt
Combine fruit with 1 c water. Simmer, uncovered, about 5 minutes. Add juice. Mix sugar and cornstarch. Add to fruit. Cook & stir, till thick. Cool.
Sift together flour, baking soda, baking powder and sugar. Cut in butter; add eggs, sour cream and vanilla. Batter will be very thick! Spread half the batter in a greased 9 x 13 pan. Spread filling over batter then spread rest of batter on top.
To make the topping, cut butter into flour and sugar; stir in pecans. Sprinkle topping on the batter.
Bake at 350° for 45 minutes. Glace with powdered sugar thinned with milk, vanilla and pinch of salt when cake comes out of the oven.
