Filling:
2/3 c. sugar
1/4 c cornstarch
3/4 c. water or raspberry juice
2 c fresh or frozen whoole unsweetened raspberries
1 tablespoon lemon juice
Cake:
3 c. flour
1 c. sugar
1 T. baking powder
1 t. salt
1 t. cinnamon
1/4 t. mace
1 c. butter softened
2 eggs, slightly beaten
1 c. milk
1 t. vanilla
Topping
1/4 c. butter
1/2 c. flour
1/2 c. sugar
1/4 c. sliced almonds
For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool. In a bowl, combine flour, sugar baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, mild and vanilla; stir until blended. Divide in half. Spread half of the batter into two buttered 8 in. round baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfulls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. Spread topping on cakes. Bake at 350 degrees for 40-45 minutes. (If desired, one coffee cake can be bakes in 13-in. x 9-in x 2-in. baking pan for 45-50 min.) Serves 16-20 people.