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Raspberry Crumble Coffee Cake cont.
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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 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.
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Printed from tasteofhome.com Jul 25, 2008Copyright Reiman Media Group, Inc © 2008 |