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Raspberry Crumble Cake

1 1/4 cups sugar
2 Tbs. cornstarch
1/4 cup plus 2 Tbs. water or raspberry juice
1 cup raspberries
1 Tbs. lemon juice
3/4 cup all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1/8 tsp. mace
1/2 cup unsalted butter, softened
1 egg, lightly beaten
1/2 cup lowfat milk
1/2 tsp. vanilla extract
2 Tbs. sliced almonds
3/4 lb. sweetened frozen raspberries, thawed and pureed

Preheat oven to 350F. Combine 1/2 cup sugar, cornstarch, water and
raspberries in a heavy saucepan. Simmer over medium heat until
sauce is thickened and clear. Stir in lemon juice and set aside to
cool. Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon
and mace in a food processor or mixing bowl. Cut in half the butter
until mixture resembles coarse meal. Add egg, milk and vanilla
and mix until blended. Spread half the batter in an 8 inch baking
pan. Spread raspberry filling evenly over batter. Spread remaining
batter over filling. Combine remaining flour and sugar in a food
processor or mixing bowl. Cut in remaining butter. Stir in almonds.
Spread topping over cake. Bake 40-45 minutes or until tester comes
out clean when inserted in center. Serve cake in a pool of raspberry


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