Posted at Nate's request. Crumble coffee cakes are fast and easy, and very good, top with whipped cream or ice cream for a dessert if desired. Filling: combine, cook over medium heat until thickened and clear, cool. 2/3 cup sugar 1/4 cup cornstarch ( stir these two well before adding juice or water) 3/4 cup water or raspberry juice Add: 1 tblsp lemon juice 2 cups fresh or frozen raspberries. Stir and let sit while mixing cake Cake In a bowl combine: 3 cups flour 1 cup sugar 1 tblsp baking powder 1 tsp salt cut in with knife until crumbs form 1 cup butter or Crisco Stir in 2 slightly beaten eggs 1 tsp vanilla or almond extract 2/3 cup milk Stir until just moistened. Place half the batter in a greased 9X13 pan. Drop the filling by spoonfuls over batter. Top with rest of batter. Combine: 1/4 cup butter, 1/2 cup flour, 1/2 cup sugar and 1/4 cup chopped almonds if desired. Mix topping with fingers and sprinkle over cake. Bake at 350 degrees for 35-40 minutes.