♥ Tea on Tuesday: Raspberry Crumb Cake ♥

Ingredients:
* 2/3 cup sugar
* 1/4 cup cornstarch
* 3/4 cup water
* 2 cups fresh or frozen unsweetened raspberries
* 1 tablespoon lemon juice

CRUST:
* 3 cups all-purpose flour
* 1 cup sugar
* 1 tablespoon baking powder
* 1 teaspoon salt
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground mace
* 1 cup cold butter
* 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
* 1/4 cup sliced almonds

Directions:
* In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
* In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture.
* For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned.

Yield: 12-16 servings.

~~yummy recipe and photo from: Taste of Home February/March 1999~~