RASPBERRY COFFEE CAKE

Filling:

2/3 C white sugar

¼ C cornstarch

¾ C water

2 C raspberries

1 tbsp. lemon juice

Combine the ingredients and cook until thickened.  Set aside to cool.

Cake:

3 C flour

1 C white sugar

1 tbsp. baking powder

1 tsp. cinnamon

1 C butter

2 eggs

1 C milk

1 tsp. vanilla

Combine the dry ingredients and cut in the butter with a pastry blender.  Add the eggs, milk & vanilla.  Spread half of the batter in a 13X9ʺ pan.  Drizzle the filling over the batter and spread evenly.  Drop the other half of the batter over the filling in small spoonfuls and spread carefully.

Topping:

¼ C butter

½ C flour

½ C white sugar

¼ C chopped almonds

Combine the ingredients and sprinkle over the batter.  Bake at 350°F for about 40 minutes.