2/3 c. sugar
1/4 c. cornstarch
3/4 c. water or raspberry juice
2 c. frozen or fresh raspberries
1 tbsp. lemon juice

For filling, combine sugar, cornstarch, water or juice. Cook over medium heat until thickened and clear. Add lemon juice and cool.

3 c. flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 c. butter, softened
1 c. milk
2 eggs, slightly beaten
1 tsp. vanilla

In a bowl combine dry ingredients. Cut in butter to form fine crumbs. Add milk, eggs, and vanilla. Spread half of batter in a 9x13 pan. Drop filling by spoonfuls over batter and spread over batter. Drop remainder of batter over filling and spread.

1/4 cup butter
1/2 cup flour
1/2 cup sugar
1/4 cup sliced almonds

Combine ingredients and drizzle over coffee cake.

Bake 35-45 minutes at 350°F.