Raspberry Crumb Cake

We really enjoyed this delicious cake.  The recipe is from Taste of Home 2000 Annual Recipes.

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 (didn't have this so didn't add it)
1 cup cold butter or margarine
2 eggs
1 cup milk
1 teaspoon vanilla

TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or margarine
1/4 cup sliced almonds

In a sauce pan, combine sugar, cornstarch, water and raspberries.  Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.  Remove from heat; stir in lemon juice.  Cool.

Meanwhile, in a bowl, combine the first six crust ingredients.  Cut in butter until mixture resembles coarse crumbs.  Beat 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. x 2-in. baking dish.  Spoon raspberry filling over crust to within 1 in. of the edges.  Top with the remaining crust mixture.

For topping, combine flour and sugar; cut in butter until crumbly.  Stir in almonds.  Sprinkle over the top.  Bake at 350 degrees for 50-55 minutes or until lightly browned.

Yield:  12-16 servings