Raspberry Crumb Cake

By á-3288

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

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.