Raspberry Crumb Cake

Raspberry Crumb Cake
Raspberry Crumb Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 2/3

    cup sugar

  • 1/4

    cup cornstarch

  • 3/4

    cup water

  • 2

    cups fresh or frozen unsweetened raspberries

  • 1

    tablespoon lemon juice

  • CRUST:

  • 3

    cups all-purpose flour

  • 1

    cup sugar

  • 1

    tablespoon baking powder

  • 1

    teaspoon salt

  • 1

    teaspoon ground cinnamon

  • 1/4

    teaspoon ground mace

  • 1

    cup cold butter

  • 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

  • 1/4

    cup 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 the heat; stir in lemon juice. Cool. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. Spoon raspberry filling over crust to within 1 in 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° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Yield: 12-16 servings.

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