Raspberry Crumble Coffee Cake

Recipe makes either 2 - 8" round baking pans OR one 9 x 13 x 2" cake pan (greased).
Yield: 16-20 servings

Filling:
2/3 c. sugar  
1 T. lemon juice
1/4 c. cornstarch
2 c. fresh or frozen whole, unsweetened raspberries   (If using sweetened raspberries you can reduce the amount of sugar)
3/4 c. water or raspberry juice about 2 or 3 T. if you choose)

Coffee Cake Batter:
3 c. all-purpose flour 
1 t. ground cinnamon
1 c. milk
1 c. sugar
1/4 t. ground mace (optional)    
1 t. vanilla extract
1 T. baking powder 
1 c. cold butter or margarine (I would use at least 1/2 c. of butter)
1 t. salt  (optional)            
2 eggs

Topping:
1/4 c. cold butter or margarine
1/2 c. all-purpose flour
1/2 c. sugar   
1/4 c. sliced almonds  

 In a saucepan, combine sugar, cornstarch, water and berries; cook over med. heat until thickened and clear.  Add lemon juice.  Set aside to cool.

In a bowl, combine flour, sugar, baking powder, salt, cinnamon, and mace.  Cut in the butter until mixture resembles fine crumbs.  Add eggs, milk, and vanilla; stir until blended. Divide in 1/2 and if using the 2 8" pans divide batter, putting 1/2 in each pan.  If using the 9 x 13 x 2 pan, still spread 1/2 the batter  in the greased pan.  Divide the filling and spread evenly over the batter in either the two pans or the larger size pan.  Drop the remaining batter in small spoonfuls over the filling; spread as carefully as possible.  For the topping, cut the butter in to the flour and sugar; stir in sliced almonds.  Sprinkle over batter.

Bake at 350 degrees for 40 - 45 minutes (ovens may differ), if using the two pans; bake at 350 degrees for possibly 45 - 50 minutes if using the 9 x 13 x 2" pan.

A delicious raspberry coffee cake!

Carol Lou Brunner - Riceville