Raspberry Crumble Coffee Cake

November 6, 2015

Yummy treat any time of day.

Ingredients

Filling:

2/3 cup sugar

1/4 cup cornstarch

3/4 cup water or raspberry juice

2 cups fresh or frozen whole, unsweetened raspberries

1 Tbsp. lemon juice

Coffee Cake:

3 cups all-purpose flour

1 cup sugar

1 Tbsp. baking powder

1 tsp. salt

1 tsp. cinnamon

1/4 tsp. mace

1 cup butter, softened

2 eggs, slightly beaten

1 cup milk

1 tsp. vanilla

Topping:

1/4 cup butter

1/2 cup all-purpose flour

1/2 cup sugar

1/4 cup sliced almonds

Directions

1For filling, combine sugar, cornstarch, water or juice, and berries.

2Cook over medium heat until thickened and clear.

3Add lemon juice.

4Set aside to cool.

5In a bowl, combine flour sugar, baking powder, salt, cinnamon, and mace.

6Cut in butter to form fine crumbs.

7Add eggs, milk, and vanilla; stir until blended.

8Divide in half. Spread half of the batter in two buttered, round 8-inch baking pans.

9Divide filling and spread evenly over batter in each pan.

10Drop remaing batter by small spoonfuls over filling; spread.

11For topping, cut butter into flour and sugar.

12Stir in nuts. Spread topping on tops of cakes.

13Bake at 350 degrees for 40-45 minutes.

14(If desired one coffe cake can be baked in 13x9x2-inch baking pan. Bake for 45-50 minutes.)

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