Raspberry applesauce coffee cake

1. Oven: 350f / 180c spray 8-inch square baking pan with nonstick cooking oil. Sugar: 2 tbsp.
2. and 5 tbsp.
3. flour: ¾ cup and 1 cup. 1/> combine berries and water in small saucepan.
4. Bring to a boil over high heat.
5. Reducei heat to medium.
6. Combine 2 tablespoons sugar, cornstarch and ¼ teaspoon nutmet in small bowl.
7. Stiri into raspberry mixture.
8. Cook and stir until mixture boils and thickens.
9. Cook and stir 2 minutes more; set aside.
10. 2/> combine ¾ cup flour and remaining 5 tablespoons sugar in medium bowl.
11. Cut ini margarine with pastry blender until mixture resembles coarse meal; set aside ½ cup crumb mixture for topping.
12. 3/> add remaining 1 cup flour, walnuts, powder, soda, ¼ tsp. nutmeg, and cloves to crumbs.
13. Add egg whites and applesauce; beat until well combined.
14. Spread half of batter into prepared backing pan. Spread raspberry mixture over batter.
15. Decorate as follows: drop remaining batter into small mounds on top in a pattern (diagonals or lattice).
16. Sprinkle with reserved topping.
17. 4/> bake 40 to 45 minutes or until edge start to pull away from side of pan. Serve warm or cool.