Raspberry Crumb Cake

Name: Raspberry Crumb Cake
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 3/4 cup water; 2 cups fresh or frozen unsweetened raspberries; 1 tablespoon lemon juice; 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; 2 large eggs; 1 cup milk; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/4 cup cold butter; 1/4 cup sliced almonds

19 ingredients

3 steps

Ingredients

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
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
2 large eggs
1 cup milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter
1/4 cup sliced almonds

Directions

1

In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil until thickened, about 5 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
2

In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13x9-in. baking dish. Spoon raspberry filling over crust to within 1 in of edges. Top with remaining crust mixture.
3

For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° until a toothpick inserted in center comes out clean and top is lightly browned, 50-55 minutes.