<http://schema.org/recipeInstructions>
" Heat oven to 325\u00B0F. Lightly coat a 9-in. springform pan with nonstick spray. Topping:\u00A0Put first 3 ingredients in a small bowl. Cut with pastry blender until mixture resembles small peas. Stir in almonds. \u00A0Cake: In large bowl with mixer on low speed beat remaining cake mix and next 4 ingredients 1 minute to blend. On medium speed, beat 2 minutes (mixture is very thick). Fold in berries; spread in prepared pan. Press Topping into a ball between hands. Break off small clumps; sprinkle evenly over cake. Press lightly. \u00A0Bake 1 hour 10 minutes or until a wooden pick inserted in center comes out clean (cake settles in center. That&amp;#039;s OK). \u00A0Cool completely in pan on wire rack. Run a thin knife around edge of pan; remove pan sides. Loosen cake from pan bottom with a wide spatula; slide cake onto serving plate. Dust with confectioners&amp;#039; sugar."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9567/raspberry-almond-coffee-cake-120745/?src=shelter_footer>