Ingredients
FILLING:2/3 cup sugar1/4 cup cornstarch3/4 cup water or cranberry-raspberry juice2 cups fresh or frozen unsweetened raspberries1 tablespoon lemon juiceCOFFEE CAKE:3 cups all-purpose flour1 cup sugar3 teaspoons baking powder1 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground mace1 cup cold butter, cubed2 large eggs, lightly beaten1 cup whole milk1 teaspoon vanilla extractTOPPING:1/4 cup cold butter, cubed1/2 cup all-purpose flour1/2 cup sugar1/4 cup sliced almonds
Preparation
For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half.
Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling.
For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.
