Raspberry Crumb Cake Recipe

Raspberry Crumb Cake Recipe

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup water
  • 2 cups fresh or frozen unsweetened raspberries
  • 1 tablespoon lemon juice
  • CRUST:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1 cup cold butter or margarine
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter or margarine
  • 1/4 cup sliced almonds
  1. 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 the heat; stir in lemon juice. Cool.
  2. 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 two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350 degrees F for 50-55 minutes or until lightly browned.
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