Raspberry Crumb Coffee Cake Recipe

In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick). Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling. For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter. Bake at 350 ° for 30-35 minutes or until lightly browned. Cool on a wire rack.