Raspberry Crumb Cake
photo by CountryLady
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
12
ingredients
- 157.80 ml sugar
- 59.14 ml cornstarch
- 177.44 ml water
- 473.18 ml fresh raspberries or 473.18 ml frozen unsweetened raspberries
- 14.79 ml lemon juice
-
CRUST
- 709.77 ml flour
- 236.59 ml sugar
- 14.79 ml baking powder
- 4.92 ml salt
- 4.92 ml cinnamon
- 1.23 ml ground mace
- 236.59 ml cold butter or 236.59 ml margarine
- 2 eggs
- 236.59 ml milk
- 4.92 ml vanilla extract
-
TOPPING
- 118.29 ml all-purpose flour
- 118.29 ml sugar
- 59.14 ml cold butter or 59.14 ml margarine
- 59.14 ml sliced almonds
directions
- In a saucepan, combine sugar, cornstarch, water and raspberries.
- Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
- Remove from heat; stir in lemon jice.
- Cool.
- Meanwhile, in a bowl, combine the first six crust ingredients.
- Cut in butter until mixture resembles coarse crumbs.
- Beat eggs, milk and vanilla; add to crumb mixture and mix well.
- Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
- Spoon raspberry filling over crust to within 1 inch of the edges.
- Top with remaining crust mixture.
- For topping, combine flour and sugar; cut in butter until crumbly.
- Stir in almonds.
- Sprinkle over the top.
- Bake at 350*F for 50 to 55 minutes or until lightly browned.
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Reviews
-
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!
-
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!
RECIPE SUBMITTED BY
MarieRynr
Chester, 0