Coffee Cake With Raspberry Filling

• 1-1/2 cups all-purpose flour
• 1/2 cup sugar
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground mace, optional
• 1/2 cup cold butter, cubed
• 1 large egg
• 1/2 cup 2% milk
• 1/2 teaspoon vanilla extract
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 6 tablespoons water
• 1 cup fresh raspberries
• 1-1/2 teaspoons lemon juice
• 1/3 cup all-purpose flour
• 3 tablespoons sugar
• 4-1/2 teaspoons cold butter
• 3 tablespoons chopped walnuts

1. In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray.
2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.
3. In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350u0b0 for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

flour, sugar, baking powder, salt, ground cinnamon, ground mace, cold butter, egg, milk, vanilla, sugar, cornstarch, water, fresh raspberries, lemon juice, flour, sugar, cold butter, walnuts

Taken from www.tasteofhome.com/recipes/coffee-cake-with-raspberry-filling/ (may not work)