Due to overwhelming popular demand (i.e., two or three people requested it), here’s the recipe for a favorite concoction. (Note: I usually make a half recipe for the spouse and myself.):
Ingredients
Filling
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
Cake
3 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup cold butter (or margarine)
2 eggs
1 cup milk
1 teaspoon vanilla extract
Topping
1/2 cup all-purpose flour
1/2 cup oatmeal
1/2 cup sliced almonds
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cold butter (or margarine)
Directions
For the filling: In a saucepan, combine sugar, cornstarch, water, and raspberries. Bring to slight boil over low/medium heat; boil for 5 minutes or until thickened, stirring continuously. Remove from heat, stir in lemon juice and let cool.
For the cake: Easy method: combine all dry ingredients and slices of butter in food processor; blend until mixture forms coarse crumbs. Hard method: combine all dry ingredients and slices of butter in a mixing bowl; cut-in butter (with knife and fork) until mixture resembles coarse crumbs. Beat eggs, milk, and vanilla together in separate bowl. Add to crumb mixture until liquid is fully incorporated and a thick batter forms. Spread two-thirds of the mixture into a greased 13″ x 9″ x 2″ pan (or baking dish). Spoon raspberry filling over batter to within 1/2 inch of the edge of the pan.
For the topping: Follow either the easy or hard method noted above to combine all ingredients save for the almonds; spread mixture over raspberry filling and cake batter; sprinkle almonds on top. Bake at 350° for 50-55 minutes or until lightly browned.
Enjoy!