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Raspberry Crumb Cake

 Raspberry Crumb Cake
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.
12-16 ServingsPrep: 20 min. + cooling Bake: 50 min.

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

Directions

  • In a saucepan, combine sugar, cornstarch, water and raspberries.
  • Bring to a boil over medium heat; boil for 5 minutes or until

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Raspberry Crumb Cake (continued)

Directions (continued)

  • 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.
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.