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Raspberry Crumb Cake

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • CRUST:
  • 2/3 c sugar
  • 1/4 c cornstarch
  • 3/4 c water
  • 2 c fresh or frozen unsweetened raspberries
  • 1 T lemon juice
  • 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

Details

Preparation

Step 1

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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