Raspberry Crumb Cake

A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. It's delicious home-made goodness will bring folks back for seconds!

• Ready In: 1 hr 15 mins
• Serves: 12-16

Ingredients

• 2⁄3 cup sugar
• 1⁄4 cup cornstarch
• 3⁄4 cup water
• 2  cups fresh raspberries or 2  cups frozen unsweetened raspberries
• 1  tablespoon lemon juice

• CRUST

• 3  cups flour
• 1  cup sugar
• 1  tablespoon baking powder
• 1  teaspoon salt
• 1  teaspoon cinnamon
• 1⁄4 teaspoon ground mace
• 1  cup  cold butter or 1  cup margarine
• 2  eggs
• 1  cup milk
• 1  teaspoon vanilla extract

• TOPPING

• 1⁄2 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 cup  cold butter or 1⁄4 cup margarine
• 1⁄4 cup  sliced almonds

Directions

1. In a saucepan, combine sugar, cornstarch, water and raspberries.
2. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3. Remove from heat; stir in lemon jice.
4. Cool.
5. Meanwhile, in a bowl, combine the first six crust ingredients.
6. Cut in butter until mixture resembles coarse crumbs.
7. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8. Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9. Spoon raspberry filling over crust to within 1 inch of the edges.
10. Top with remaining crust mixture.
11. For topping, combine flour and sugar; cut in butter until crumbly.
12. Stir in almonds.
13. Sprinkle over the top.
14. Bake at 350*F for 50 to 55 minutes or until lightly browned.