Raspberry Crumble Coffee Cake--The Platinum Recipes Collection

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Raspberry Crumble Coffee Cake

Ingredients:

Filling:

• 1/4 c. cornstarch
• 3/4 c. water or raspberry juice
• 2 c. fresh or whole frozen unsweetened raspberry
• 1 tbsp. lemon juice
Coffee Cake:

• 1 c. sugar
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. cinnamon
• 1/4 tsp. mace
• 1 c. butter, softened
• 2 eggs, slightly beaten
• 1 c. milk
• 1 tsp. vanilla
Topping:

• 1/2 c. flour
• 1/2 c. sugar
• 1/4 c. sliced almonds

Preparation:

Combine filling ingredients and cook until thick and clear. Set aside to cool. In bowl combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, milk and vanilla; stir until blended. Divide in half.

Spread 1/2 the batter in 2 round 8 inch pans. Spread filling evenly over batter in each pan. Drop remaining batter over top of filling and spread.

Cut butter into topping ingredients and spread on cakes.

Bake at 350°F 40 to 45 minutes.

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