• Servings: 16-20
• FILLING:
• 2/3 cup sugar
• 1/4 cup cornstarch
• 3/4 cup water or raspberry juice
• 2 cups fresh or frozen whole, unsweetened raspberries
• 1 tablespoon lemon juice
• COFFEE CAKE:
• 3 cups all-purpose flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon mace
• 1 cup butter, softened
• 2 eggs, slightly beaten
• 1 cup milk
• 1 teaspoon vanilla
• TOPPING:
• 1/4 cup butter
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup sliced almonds

1. For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool.
2. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs.
3. Add eggs, milk and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered round 8-in. baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfuls over filling; spread.
4. For topping, cut butter into flour and sugar; stir in nuts. Spread topping on tops of cakes. Bake at 350° for 40-45 minutes. (If desired, one coffee cake can be baked in 13-in. x 9-in. x 2-in. baking pan. Bake for 45-50 minutes.)

Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.