- 2/3 cup sugar
- 1/4 cup cornstarch
- 3/4 cup water
- 2 cups fresh or frozen unsweetened raspberries
- 1 tablespoon lemon juice
- 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 McCormick® Pure Vanilla Extract
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup cold butter
- 1/4 cup sliced almonds
- 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.
- 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.
- 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.
Reviews for Raspberry Crumb Cake
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"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."
"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."
"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."