Christmas Raspberry Coffee Cake

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.