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Raspberry Crumb Cake Recipe
Raspberry Crumb Cake Recipe photo by Taste of Home

Raspberry Crumb Cake Recipe

Publisher Photo
A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. Its delicious homemade goodness will bring folks back for seconds.
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min.
MAKES:12-16 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 50 min.
MAKES: 12-16 servings

Ingredients

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup water
  • 2 cups fresh or frozen unsweetened raspberries
  • 1 tablespoon lemon juice
  • CRUST:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace
  • 1 cup cold butter
  • 2 eggs
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup cold butter
  • 1/4 cup sliced almonds

Nutritional Facts

1 serving (1 piece) equals 374 calories, 16 g fat (9 g saturated fat), 67 mg cholesterol, 383 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Directions

  1. In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture.
  3. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Yield: 12-16 servings.
Originally published as Raspberry Crumb Cake in Taste of Home February/March 1999, p33

Nutritional Facts

1 serving (1 piece) equals 374 calories, 16 g fat (9 g saturated fat), 67 mg cholesterol, 383 mg sodium, 53 g carbohydrate, 2 g fiber, 5 g protein.

Reviews for Raspberry Crumb Cake

AVERAGE RATING
   (5)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 30, 2013

This recipe is a winner, but don't bake so long. It will be really dry if you bake it longer than about 35 minutes.

MY REVIEW
Reviewed Dec. 3, 2011

When I made this cake, it came out pretty good. I used frozen raspberries, so that might have made a difference in the texture. I also used nutmeg instead of the mace.

MY REVIEW
Reviewed Mar. 1, 2011

I don't know if I goofed somewhere or if this is just not a good recipe. I am usually really careful with my measurements and following directions to a T. The cake is very dense and heavy, topping is too thick and grainy. Would love to hear from other reviewers to see if they had better results.

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