RASPBERRY CRUNCH CAKE Recipe

Ingredients

1 cup packed light brown sugar
2/3 cup enriched self-rising flour
1/2 cup butter softened
2/3 cup chopped pecans or almonds
2 cups enriched self-rising flour
3 tablespoons sugar
2/3 cup milk
1 egg beaten
2 tablespoons oil
1 can (12 oz.) raspberry cake and pastry filling

Preparation

Step 1

Combine brown sugar and 2/3 cup flour, cut in butter until crumbly. Stir in nuts. Press 2/3 of the mixture on bottom of 9" x 9" pan. Bake in preheated 375 degree oven about 10 minutes, cool slightly.

Stir together 2 cups flour and 3 tablespoons sugar. Combine milk, egg, and oil, add all at once to flour mixture stirring until well blended. Spread half the batter over the crumb mixture, top with raspberry filling. Spread remainder of batter over raspberry filling. Sprinkle crumb mixture on top. Continue to bake in preheated 375 degree oven about 35 minutes. Cool completely before cutting.