Raspberry Crumb Cake

Raspberry Crumb Cake
Raspberry Crumb Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2/3

    c sugar

  • 1/4

    c cornstarch

  • 3/4

    c water

  • 2

    c fresh or frozen unsweetened raspberries

  • 1

    T lemon juice

  • CRUST:

  • 3

    c flour

  • 1

    c sugar

  • 1

    T baking powder

  • 1

    t salt

  • 1

    t cinnamon

  • 1/4

    t ground mace

  • 1

    c cold butter or margarine

  • 2

    eggs

  • 1

    c milk

  • 1

    t vanilla

  • TOPPING:

  • 1/2

    c flour

  • 1/2

    c sugar

  • 1/4

    c cold butter or margarine

  • 1/4

    c sliced almonds

Directions

In saucepan combine first 4 ingredients. Bring to boil over medium heat - boil for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice. Cool. In another bowl, combine the first 6 crust ingredients. Cut in butter until crumbly. Beat eggs, milk, and vanilla; add to crumb mixture and mix well. Spread 2/3 of the mixture into greased 13x9x2 pan. spoon raspberry filling over crust to within 1 inch of the edges. Top with remaining crust mixture. For topping combine all ingredients and sprinkle over top. Bake @ 350 for 50-55 minutes or until lightly browned.

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