[X]

Home > Recipes > Raspberry Crumb Coffee Cake

Raspberry Crumb Coffee Cake Recipe

Raspberry Crumb Coffee Cake Recipe photo by Taste of Home

Read reviews (3)

Rate recipe

This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. “It's an excellent recipe,” Paula writes from Palm Harbor, Florida. “I replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and friends.”—Paula Eriksen, Palm Harbor, Florida

This recipe is:

Healthy

[X]

Rate Raspberry Crumb Coffee Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Raspberry Crumb Coffee Cake Recipe

Prep: 35 min. Bake: 30 min. + cooling

Yield: 20 Servings

35 30 65

Ingredients

1/4 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
1/4 cup cornstarch
3/4 cup cold water
2 cups fresh or frozen raspberries
1 tablespoon lemon juice
BATTER:
1-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/4 cup cold reduced-fat butter
2 eggs, lightly beaten
2/3 cup fat-free milk
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup cold butter, cubed
1/4 cup slivered almonds

Directions

In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick).
Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling.
For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter.
Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Yield: 20 servings.

Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes light stick butter.

Nutritional Facts 1 piece equals 195 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Raspberry Crumb Coffee Cake in Healthy Cooking April/May 2008, p66

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Raspberry Crumb Coffee Cake

Raspberry Crumb Coffee Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-3) of 3 reviews

Sort Reviews:

Reviewed on Apr. 08, 2011 by MMMelinsky

The batter was awful to work with - very hard to spread. Seemed like a lot of work for a so-so recipe. I definitely won't make it again.

Reviewed on Jan. 06, 2010 by sbeauregard

I forgot to mention...I used high calorie, fatty, and real sugar items...no scrimping on fat and calories when I make it! yum!

Reviewed on Jan. 06, 2010 by sbeauregard

this cake is scrumptious! I A must have and a delight to eat! I've also made with mixed berries to everyone's pleasure...highly recommend.

A tip on spreading the top layer of cake mix: I use the smallest available ice cream scoop and divide it evenly around the cake pan, when the cake is baking its spreads out to meet and forms a nice layer on top.