Raspberry Crumble Coffee Cake
Why I Love This Recipe
Don'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.
Ingredients You'll Need
FILLING:
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
TOPPING:
1/4 cup butter
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds
Directions
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.)
