Raspberry Crumb Cake

Submitted by MarieRynr

"A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. It's delicious home-made goodness will bring folks back for seconds!"

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Serves: 12-16

ingredients

• 2⁄3 cup sugar
• 1⁄4 cup cornstarch
• 3⁄4 cup water
• 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
• 1 tablespoon lemon juice

• CRUST

• 3 cups flour
• 1 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1⁄4 teaspoon ground mace
• 1 cup cold butter or 1 cup margarine
• 2 eggs
• 1 cup milk
• 1 teaspoon vanilla extract

• TOPPING

• 1⁄2 cup all-purpose flour
• 1⁄2 cup sugar
• 1⁄4 cup cold butter or 1/4 cup margarine
• 1⁄4 cup sliced almonds

directions

1. In a saucepan, combine sugar, cornstarch, water and raspberries.
2. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3. Remove from heat; stir in lemon jice.
4. Cool.
5. Meanwhile, in a bowl, combine the first six crust ingredients.
6. Cut in butter until mixture resembles coarse crumbs.
7. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8. Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9. Spoon raspberry filling over crust to within 1 inch of the edges.
10. Top with remaining crust mixture.
11. For topping, combine flour and sugar; cut in butter until crumbly.
12. Stir in almonds.
13. Sprinkle over the top.
14. Bake at 350*F for 50 to 55 minutes or until lightly browned.

Reviews

[DuChick]

From Taste of Home, this is a fabulous recipe. The cake layer is moist and rich, but not too sweet. I ued freshly picked raspberries (and enjoyed the seeds!), but had no mace, so subbed a few shakes of nutmeg. I sprinkled the almonds over the top rather than mixed them into the final layer. A very impressive treat!

 

[CountryLady]

Moist, not overly sweet & very much like a coffee cake! I chose this recipe to use up 2 cups of frozen raspberries left from another recipe; however, I was out of almonds so I substituted with chopped walnuts. I wish I'd put the mixture through a strainer to remove the seeds as I hate getting them stuck in my teeth. Thanx MarieAlice!