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RASPBERRY CRUMBLE COFFEE CAKE

Type of Recipe: Cakes

Difficulty: Medium

List of Ingredients:
Filling:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water or raspberry juice
2 cups fresh or frozen whole, unsweetened raspberries
1 Tbsp. lemon juice
Coffee Cake:
3 cups all-purpose flour
1 cup sugar
1 Tbsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. mace
1 cup butter, softened
2 eggs, slightly beaten
1 cup milk
1 tsp. vanilla
Topping:
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds

Directions:
For filling, combine sugar, cornstarch, water or juice, and berries. Cook over medium 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 butter to form fine crumbs. Add eggs, milk, and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered, round 8-inch baking pans. Divide filling and spread evenly over batter in each pan. Drop remaing batter by small spoonfuls over filling; spread.
For topping, cut butter into flour and sugar. Stir in nuts. Spread topping on tops of cakes. Bake at 350 degrees for 40-45 minutes.
(If desired one coffe cake can be baked in 13x9x2-inch baking pan. Bake for 45-50 minutes.)

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