2/3 c Sugar 2 c Raspberries, frozen —
1/4 c Cornstarch Fresh
3/4 c Water — or raspberry juice 1 tb Lemon juice
-COFFEE CAKE:-
3 c All-purpose flour 1/4 ts Mace
1 c Sugar 1 c Butter — softened
1 tb Baking powder 2 ea Eggs — slightly beaten
1 ts Salt 1 c Milk
1 ts Ground cinnamon 1 ts Vanilla extract
TOPPING:
1/4 c Butter 1/2 c Sugar
1/2 c All-purpose flour 1/4 c Almonds — sliced
For filling, combine sugar, cornstarch, water or juice 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 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 remianing 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
deg. for 40 to 45 minutes. (If desired, one coffee cake can be baked
in 13x9x2 inch baking pan. Bake for 45 to 50 minutes) Yield: 16 to 20
servings.
Yields
20 servings