Raspberry Crumb Cake

Name: Raspberry Crumb Cake
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 3/4 cup water; 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries; 1 tablespoon lemon juice; CRUST; 3 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon ground mace; 1 cup cold butter or 1 cup 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 1/4 cup margarine; 1/4 cup sliced almonds

21 ingredients

14 steps

Ingredients

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
1 tablespoon lemon juice
CRUST
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground mace
1 cup cold butter or 1 cup 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 1/4 cup margarine
1/4 cup sliced almonds

Directions

1

In a saucepan, combine sugar, cornstarch, water and raspberries.
2

Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3

Remove from heat; stir in lemon jice.
4

Cool.
5

Meanwhile, in a bowl, combine the first six crust ingredients.
6

Cut in butter until mixture resembles coarse crumbs.
7

Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8

Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9

Spoon raspberry filling over crust to within 1 inch of the edges.
10

Top with remaining crust mixture.
11

For topping, combine flour and sugar; cut in butter until crumbly.
12

Stir in almonds.
13

Sprinkle over the top.
14

Bake at 350*F for 50 to 55 minutes or until lightly browned.