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 egg

1/2 cup 2% milk

1/2 teaspoon vanilla extract

FILLING:

1/2 cup sugar

2 tablespoons cornstarch

6 tablespoons water

1 cup fresh raspberries

1-1/2 teaspoons lemon juice

TOPPING:

1/3 cup all-purpose flour

3 tablespoons sugar

4-1/2 teaspoons cold butter

3 tablespoons chopped walnuts

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 9-in. x 5-in. loaf pan coated with cooking spray.

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.

In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

recipe source: tasteofhome.com

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