Raspberry Coffee Cake

Raspberry Coffee Cake is as easy as it is delicious.
Ingredients
Cake
4 cups 500g allpurpose flour1 tablespoon baking powder12 teaspoon salt1 cup 2 sticks or 226g butter room temperature2 cups 400g granulated sugar4 large eggs room temperature1 cup milk14 cup vegetable oil2 teaspoons vanilla extract3 cups fresh raspberries
Crumble
13 cup 67g brown sugar14 cup 31g allpurpose flour12 teaspoon ground cinnamon3 tablespoons cold butter
Glaze
12 cup 62 5g confectioners sugar2 tablespoons milk
Instructions
Blueberry Coffee Cake
In a large bowl combine the flour baking powder and salt.
In a stand mixer or using a handheld mixer cream butter and sugar until fluffy about 23 minutes.
Add eggs milk oil and vanilla mix on low for about 1 minute.
Add dry ingredients to butter mixture and blend on medium for 30 seconds mixing until ingredients are JUST incorporated.
Remove bowl from mixer and gently fold in raspberries.
Place batter in a prepared 9x13 casserole pan. Prepare crumble and add it on top of the batter. directions below
Crumble
Using a food processor fork or your hands combine brown sugar flour cinnamon and cold butter pieces in a bowl. I prefer clean hands Make sure the butter is broken down and no larger than a pea when you are done.
Bake coffee cake at 350F for 3540 minutes or until an inserted toothpick comes out mostly clean. If your top is starting to brown cover the coffee cake with foil.
Glaze
Combine the confectioners sugar and milk. Feel free to add a few drops of additional milk at a time until it reaches drizzling consistency. 
Drizzle glaze over a warm cake and serve.