Raspberry Pecan Coffee Cake

Servings:

• 8-10 slices

Ingredients:

For the dough:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract

For the streusel topping:

• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cut into small pieces
• 1/2 cup chopped pecans

For the raspberry filling:

• 1 cup fresh raspberries
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set it aside.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the softened butter to the dry ingredients and mix until the batter resembles coarse crumbs.
4. Beat in the egg and vanilla extract until well combined.
5. Transfer the dough to the prepared baking dish and smooth it out with your hands or a spatula.

Make the streusel topping:

1. In a small bowl, whisk together the flour, sugar, and salt.
2. Add the cold butter to the dry ingredients and mix until crumbly.
3. Stir in the chopped pecans.

Make the raspberry filling:

1. In a small saucepan, combine the raspberries, granulated sugar, cornstarch, and lemon juice.
2. Cook over medium heat, stirring constantly, until the mixture thickens and the fruit is soft.

Assemble and bake:

1. Spread the raspberry filling evenly over the dough in the baking dish.

2. Sprinkle the streusel topping evenly over the filling.

3. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.

4. Remove from the oven and let cool on a wire rack for at least 10 minutes before serving. Enjoy!

Note: I used random.org to select recipe #91 from your list, which is Raspberry Panna Cotta. However, I generated a modified version of it as Raspberry Pecan Coffee Cake instead.