- Cooking Time:
- Servings: 16-20
- Preparation Time:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3/4 cup water or raspberry juice
- 2 cups fresh or frozen whole, unsweetened raspberries
- 1 tablespoon lemon juice
- COFFEE CAKE:
- 3 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon mace
- 1 cup butter, softened
- 2 eggs, slightly beaten
- 1 cup milk
- 1 teaspoon vanilla
- 1/4 cup butter
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup sliced almonds
- For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool.
- In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs.
- Add eggs, milk and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered round 8-in. baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfuls over filling; spread.
- For topping, cut butter into flour and sugar; stir in nuts. Spread topping on tops of cakes. Bake at 350° for 40-45 minutes. (If desired, one coffee cake can be baked in 13-in. x 9-in. x 2-in. baking pan. Bake for 45-50 minutes.)
NotesDon't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.
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