Filling:
2/3cup sugar
¼cup cornstarch
¾cup water
2 cups fresh raspberries
1 tablespoon lemon juice
Cake:
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼teaspoon mace
1 cup butter
2 eggs
1 cup milk
1 teaspoon vanilla
Topping:
¼cup butter
½cup flour
½cup sugar
½cup sliced almonds
For filling: Combine sugar, cornstarch, water and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool.
Cake: In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, milk and vanilla; stir until blended. Divide batter in half. Spread half of the batter into two greased 9-inch round baking pans. Divide filling and spread evenly over batter in each pan. Carefully spread remaining batter over filling in each pan, sealing in the filling.
Topping: Cut butter into flour and sugar; stir in almonds. Spread topping on cakes. Bake at 350 degrees for 40-45 minutes.
MAKES 16 TO 20 SERVINGS
