And here's the recipe I scrounged from the net...
RASPBERRY CRUMBLE COFFEE CAKE
2/3 c. sugar
1/4 c. cornstarch
3/4 c. water or raspberry juice
2 c. frozen or fresh raspberries
1 tbsp. lemon juice
For filling, combine sugar, cornstarch, water or juice. Cook over medium heat until thickened and clear. Add lemon juice and cool.
3 c. flour
1 c. sugar
1 tbsp. baking powder
1 tsp. salt
1 c. butter, softened
2 eggs, slightly beaten
1 tsp. vanilla
In a bowl combine dry ingredients. Cut in butter to form fine crumbs. Add milk, eggs, and vanilla. Spread half of batter in a 9x13 pan. Drop filling by spoonfuls over batter and spread over batter. Drop remainder of batter over filling and spread.
For topping, mix 1/4 cup butter, 1/2 cup flour, 1/2 cup sugar. Bake 35-45 minutes at 350 degrees.
Again, it says to add milk but never says how much. I put about a cup in so it was close to muffin consistancy!!!