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Spiced with cinnamon and mace, a delightful
raspberry filling and crunchy almond topping.
Raspberry Crumb Cake
- Filling:
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 3/4 cup water
- 2 cups fresh or frozen unsweetened
raspberries
- 1 tablespoon lemon juice
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- Crust:
- 3 cups all-purpose flour
- 1 cup granualted sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1 cup cold butter
- 2 large eggs
- 1 cup milk
- 1 teaspoon vanilla extract
-
- Topping:
- 1/2 cup all purpose flour
- 1/2 cup granulated sugar
- 1/4 cup cold butter
- 1/4 cup sliced almonds
- In a saucepan, combine sugar, cornstarch,
water and raspberries. Bring to a boil over medium heat; boil
for 5 minutes or until thickened, stirring constantly. Remove
from heat; stir in lemon juice. Cool.
- Meanwhile, in a bowl, combine the first
six crust ingredients. Cut in butter until mixture resembles
coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture
and mix well. Spread 2/3 of mixture into a greased 13 x 9 x 2-inch
baking dish. Spoon raspberry filling over crust to with 1-inch
of the edges. Top with remaining mixture.
- For topping, combine flour and sugar;
cut in butter until crumbly. Stir in almonds. Sprinkle over the
top. Bake at 350°F
(175°C) for 50 to 55 minutes or
until lightly browned.
Makes 12 to 16 servings.
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