Raspberry Crumble Coffee Cake FILLING: 2/3 cup sugar 1/4 cup cornstarch 3/4 cup water or 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 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Raspberry Crumble Coffee Cake cont. 1 cup cold butter 2 eggs, lightly beaten 1 cup milk 1 teaspoon vanilla extract TOPPING: 1/4 cup cold butter 1/2 cup all-purpose flour 1/2 cup sugar 1/4 cup sliced almonds For filling, combine the sugar, cornstarch and water or juice until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008

Raspberry Crumble Coffee Cake minutes or until thickened. Add berries and lemon juice. Set aside to cool. In a 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 batter in two greased round 8-in. baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. 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 for 45-50 minutes.) Yield: 16-20 servings. Printed from tasteofhome.com Jul 25, 2008 Copyright Reiman Media Group, Inc © 2008