Raspberry Crumble Cake

• 1 1/4 cups sugar
• 2 tablespoons cornstarch
• 1/4 cup water or 1/4 cup raspberry juice
• 2 tablespoons water or 2 tablespoons raspberry juice
• 1 cup fresh picked over raspberries
• 1 tablespoon lemon juice
• 3/4 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon cinnamon
• 1/8 teaspoon mace (optional)
• 1/2 cup unsalted butter or 1/2 cup unsalted margarine
• 1 egg, lightly beaten
• 1/2 cup low-fat milk
• 1/2 teaspoon vanilla extract
• 2 tablespoons sliced almonds
• 3/4 lb frozen sweetened raspberries, thawed & pureed

1. Preheat oven to 350u0b0F.
2. Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan over medium heat until sauce is thickened and clear.
3. Stir in lemon juice.
4. Set aside to cool.
5. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace(if using) in a food processor or mixing bowl.
6. Cut in 1/2 the butter until mixture resembles coarse meal.
7. Add egg, milk, & vanilla extract and mix until well blended.
8. Spread half the batter in an 8" square baking pan.
9. Spread raspberry filling over batter.
10. Spread remaining batter over filling.
11. Combine remaining flour and sugar in mixing bowl.
12. Cut in remaining butter.
13. Stir in almonds.
14. Spread topping over cake.
15. Bake 40-45 minutes or until tester comes out clean.
16. Serve cake in a pool of raspberry puree.

sugar, cornstarch, water, water, fresh picked over raspberries, lemon juice, allpurpose flour, baking powder, cinnamon, mace, unsalted butter, egg, lowfat milk, vanilla extract, almonds, frozen sweetened raspberries

Taken from www.food.com/recipe/raspberry-crumble-cake-149333 (may not work)