Ingredients
1-1/2 cups all-purpose flour1/2 cup sugar1-1/2 teaspoons baking powder1/2 teaspoon salt1/2 teaspoon ground cinnamon1/8 teaspoon ground mace, optional1/2 cup cold butter, cubed1 large egg1/2 cup 2% milk1/2 teaspoon vanilla extractFILLING:1/2 cup sugar2 tablespoons cornstarch6 tablespoons water1 cup fresh raspberries1-1/2 teaspoons lemon juiceTOPPING:1/3 cup all-purpose flour3 tablespoons sugar4-1/2 teaspoons cold butter3 tablespoons chopped walnuts
Preparation
In a large bowl, combine the first five ingredients. Add mace if desired. Cut in butter until mixture resembles coarse crumbs. Whisk the egg, milk and vanilla; stir into crumb mixture just until moistened. Spoon into a 9x5-in. loaf pan coated with cooking spray.
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Add raspberries and lemon juice. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Pour over batter; cut through with a knife to swirl.
In a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter; top with nuts. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
