Raspberry Crumble Cake

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READY IN: 1hr 5mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F.
  • Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan over medium heat until sauce is thickened and clear.
  • Stir in lemon juice.
  • Set aside to cool.
  • Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace(if using) in a food processor or mixing bowl.
  • Cut in 1/2 the butter until mixture resembles coarse meal.
  • Add egg, milk, & vanilla extract and mix until well blended.
  • Spread half the batter in an 8" square baking pan.
  • Spread raspberry filling over batter.
  • Spread remaining batter over filling.
  • Combine remaining flour and sugar in mixing bowl.
  • Cut in remaining butter.
  • Stir in almonds.
  • Spread topping over cake.
  • Bake 40-45 minutes or until tester comes out clean.
  • Serve cake in a pool of raspberry puree.
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