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Raspberry Crumb Cake recipe

Spiced with cinnamon and mace, a delightfulraspberry filling and crunchy almond topping.

Recipe: Raspberry Crumb Cake

Filling:2/3 cup granulated sugar1/4 cup cornstarch3/4 cup water2 cups fresh or frozen unsweetenedraspberries1 tablespoon lemon juiceCrust:3 cups all-purpose flour1 cup granualted sugar1 tablespoon baking powder1 teaspoon salt1 teaspoon ground cinnamon1/4 teaspoon ground mace1 cup cold butter2 large eggs1 cup milk1 teaspoon vanilla extractTopping:1/2 cup all purpose flour1/2 cup granulated sugar1/4 cup cold butter1/4 cup sliced almonds

  • In a saucepan, combine sugar, cornstarch,water and raspberries. Bring to a boil over medium heat; boilfor 5 minutes or until thickened, stirring constantly. Removefrom heat; stir in lemon juice. Cool.
  • Meanwhile, in a bowl, combine the firstsix crust ingredients. Cut in butter until mixture resemblescoarse crumbs. Beat eggs, milk and vanilla; add to crumb mixtureand mix well. Spread 2/3 of mixture into a greased 13 x 9 x 2-inchbaking dish. Spoon raspberry filling over crust to with 1-inchof the edges. Top with remaining mixture.
  • For topping, combine flour and sugar;cut in butter until crumbly. Stir in almonds. Sprinkle over thetop. Bake at 350°F (175°C) for 50 to 55 minutes or untillightly browned.

    Makes 12 to 16 servings.

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