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Raspberry Crumble Coffee Cake Recipe

Raspberry Crumble Coffee Cake Recipe photo by Taste of Home

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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.

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Raspberry Crumble Coffee Cake Recipe

Prep: 20 min. Bake: 45 min.

Yield: 16-20 Servings

20 45 65

Ingredients

FILLING:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water or cranberry-raspberry juice
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice
COFFEE CAKE:
3 cups all-purpose flour
1 cup sugar
3 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup cold butter, cubed
2 eggs, lightly beaten
1 cup milk
1 teaspoon vanilla extract
TOPPING:
1/4 cup cold butter, cubed
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup sliced almonds

Directions

For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened. Add berries and lemon juice. Set aside to cool.
In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half.
Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling.
For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° for 40-45 minutes or until lightly brown. Yield: 16-20 servings.

Nutritional Facts 1 serving (1 piece) equals 299 calories, 13 g fat (8 g saturated fat), 54 mg cholesterol, 307 mg sodium, 42 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Raspberry Crumble Coffee Cake in Country Woman July/August 1990, p31

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Raspberry Crumble Coffee Cake

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Reviewed on Jul. 08, 2010 by Karenins

This recipie definitely lived up to it's reputation! I had never used mace before and the cake simply melted in your mouth. It tasted even better the second day. I made it as a summer birthday cake and received numerous compliments. Thank you for posting this recipie!!

Reviewed on Mar. 14, 2010 by lynnepayne7

This is my favorite recipe for coffee cake. It is delicious and perfect for a brunch or special breakfast, or even dessert.

Reviewed on Apr. 01, 2008 by krasmuss

I made this for a crowd for a weekend brunch, and received rave reviews. Everyone from my teenage niece to my aunt loved it, and nobody could believe that it was a healthy recipe.