Raspberry Coffee Cake

I really like cake.  Any excuse to eat cake at any time is good for me, so coffee cake is great.  This cake went to work and didn't last long, even in my small office.

Serves 16

1/2 cup flour
1/3 cup brown sugar
1 teaspoon cinnamon
3 tablespoons cold butter
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1/2 cup butter, room temperature
1 cup sugar
3 eggs
1 1/4 cup sour cream
2 1/2 cup flour
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups raspberries

1. Mix together 1/2 cup flour, brown sugar, and cinnamon in bowl.  Cut in cold butter with a pastry blender or your fingers.  Set aside in refrigerator.
2. Grease 9x13 inch pan.  Set aside.  Preheat oven to 350 degrees.
3. Beat butter and sugar until fluffy.  Beat in eggs and sour cream, scraping bowl as needed.  Sift 2 1/2 cup flour, soda, baking powder , and salt into batter.  Mix until combined.
4. Dollop half of batter into prepared pan.  Smooth until even.  Sprinkle berries evenly over batter.  Dollop remaining batter over berries.  Smooth to cover berries and to distribute evenly.  Remove strudel from refrigerator and sprinkle evenly over batter.
5. Bake in preheated oven for 45-50 minutes or until it test done.  Cool completely before cutting into squares to serve.