FILLING:
1/3 cup sugar
2 tablespoons cornstarch
6 tablespoons water or cranberry-raspberry juice
1 cup fresh or frozen unsweetened raspberries
1-1/2 teaspoons lemon juice
COFFEE CAKE:
1-1/2 cups all-purpose flour
1/2 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/8 teaspoon ground mace
1/2 cup cold butter, cubed
1 large egg, room temperature, lightly beaten
1/2 cup whole milk
1/2 teaspoon vanilla extract
TOPPING:
2 tablespoons cold butter, cubed
1/4 cup all-purpose flour
1/4 cup sugar
2 tablespoons sliced almonds
1. For filling, in a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1 to 2 minutes. Add berries and lemon juice. Set aside to cool.
2. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in eggs, milk and vanilla until blended.
3. Spread half the batter into a greased 8-in. round baking pan that fits into air fryer. Spread filling evenly over top. Drop remaining batter by small spoonfuls and spread evenly over filling.
4. Preheat air fryer to 325°. For topping, cut butter into flour and sugar; stir in almonds. Sprinkle over top. Place pan in air fryer; cook until a toothpick inserted in center comes out with moist crumbs and top is golden brown, 30 to 35 minutes.
TOTAL TIME: Prep: 25 min. Cook: 30 min.
YIELD: 8 servings.
Nutrition Facts
1 piece: 376 calories, 17g fat (10g saturated fat), 63mg cholesterol, 368mg sodium, 53g carbohydrate (29g sugars, 2g fiber), 5g protein.