
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.
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