Raspberry Crumb Cake

this is perfect for a brunch or tea party-very delicate and loaded with flavor.

• Ready In: 1 hr 10 mins
• Serves: 12-16

Ingredients

• 2⁄3 cup sugar
• 1⁄4 cup cornstarch
• 3⁄4 cup water
• 2  cups frozen unsweetened raspberries

• Crust

• 3  cups flour
• 1  cup sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  teaspoon ground cinnamon
• 1  cup  cold margarine
• 2  eggs
• 1  cup milk
• 1  teaspoon vanilla extract

• Topping

• 1⁄2 cup flour
• 1⁄2 cup sugar
• 1⁄4 cup  cold margarine
• 1⁄4 cup  sliced almonds

Directions

1. In a saucepan,combine sugar,cornstarch,water and the raspberries.Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly, remove from the heat; cool.
2. In a bowl combine the first 6 crust ingredients. Cut in the margarine, until the mixture resembles coarse crumbs.
3. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
4. Spread 2/3 of mixture into a greased 13x9 inch baking pan.Spoon raspberry filling over the crust to within 1 inch of the edges. Top with the remaining crust mixture.
5. For topping, combine the flour and sugar; cut in the margarine until crumbly.
6. Stir in the almonds. Sprinkle over the top.
7. Bake at 350 degrees for 50-55 minutes or lightly browned.