Raspberry-swirl tea cake

Ingredients

1) Filling:

• 1 (12 ounce) package frozen raspberries
• 1/4 cup granulated sugar
• 1 tablespoon cornstarch

2) Batter:

• 1 & 1/4 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 3/4 cup sugar
• 3/4 cup very cold butter, sliced into thin pats
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 1 egg
• 3/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract

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Preparation

• Preheat oven to 350 degrees F. Grease and flour a 10 round tart pan with a removable bottom; set aside.
• 1) Filling:
  In a heavy-bottomed saucepan, combine raspberries, sugar and cornstarch over medium heat; cook and stir until thickened and bubbly, 15-20 minutes. Remove from heat. Push raspberry mixture through a fine, mesh sieve, discarding seeds and pulp. Set filling aside to cool slightly. Alternatively, you may make ahead, store in an airtight container, and refrigerate and use within 3 days.
• 2) Batter:
  In a large mixing bowl, stir together flour and sugar. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. *Measure and set aside 1/2 cup of this flour-crumb mixture and reserve for crumb topping. To remaining flour mixture add baking powder, baking soda and salt; stir well to combine. Make a well in the center of flour mixture to accept the wet ingredients.
• In a small mixing bowl, beat egg; stir in buttermilk, vanilla and almond extracts until just combined. Add all at once to the well you just created in the center of the flour mixture. Stir gently until just moistened; batter will be thick (do not overmix).
  
• Spread two-thirds of this batter over the bottom and up 1? of the sides of prepared tart pan, using fingers to pat into place if necessary. Next, carefully spread the prepared raspberry filling on top of this batter. In small, irregular mounds, drop remaining batter on top of raspberry filling, spreading ever-so-gently with fingers or back of spoon if necessary.
• In small, irregular mounds, drop remaining batter on top of raspberry filling, spreading ever-so-gently with fingers or back of spoon if necessary. Allow mounds of batter to rest atop raspberry filling without pressing into bottom layer of batter. Sprinkle entire cake with the *reserved flour-crumb topping.
• In the center of a preheated oven, bake tea cake for approximately 30-35 minutes or until a wooden toothpick inserted in center of cake comes out clean (filling will turn toothpick red). Remove tart pan from the oven and allow to cool on a wire rack for 15 minutes. Once cooled enough, remove cake from tart pan and place on cake stand or serving plate.

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