Easy Raspberry Crumb cake

This Sunday recipe is made with cake mix to save you time. But so Yummy !

• Cake
• 1/2box Betty Crocker™ Super Moist™ Yellow Cake Mix (1 2/3 cups)
• 1/4cup sour cream
• 3tablespoons vegetable oil
• 3tablespoons water
• 1egg
• 3/4cup fresh raspberries
• Topping
• 1/2cup sugar
• 1/3cup sliced almonds
• 3tablespoons Gold Medal™ all-purpose flour
• 3tablespoons butter or margarine, softened

Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour

• In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
• 3In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
• 4Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Not a fan of Raspberry ? You can substitute any favorite berry of your choice….