Ingredients
FILLING:1/3 cup sugar2 tablespoons cornstarch6 tablespoons water or cranberry-raspberry juice1 cup fresh or frozen unsweetened raspberries1-1/2 teaspoons lemon juiceCOFFEE CAKE: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 mace1/2 cup cold butter, cubed1 large egg, room temperature, lightly beaten1/2 cup 2% milk1/2 teaspoon vanilla extractTOPPING:2 tablespoons cold butter, cubed1/4 cup all-purpose flour1/4 cup sugar2 tablespoons sliced almonds
Preparation
For filling, in a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool.
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.
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.
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, 30-35 minutes.
