Raspberry Coffee Cake

1 1/4 cups all-purpose flour
3/4 cup packaged brown sugar
1/4 tsp. salt
1/3 cup shortening, margarine, or butter
1 tsp. baking powder
1/4 tsp baking soda
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup sour cream
1 beaten egg
1/2 jar raspberry fruit spread
1/4 cup chopped nuts

Prep. time: 45 minutes
Yield: 6 servings

Preheat oven to 350º.

Combine flour, brown sugar, and salt. Cut in shortening till crumbly; set aside 1/4 cup crumb mixture. To remaining crumb mixture add baking powder, baking soda, cinnamon, and nutmeg. Mix well. Add sour cream and egg; mix well.

Spread batter into a greased 8x8x2-inch baking dish. Spread raspberry fruit spread over batter. Stir together reserved crumbs and nuts; sprinkle atop batter. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Serve warm.

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