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Raspberry Crumb Coffee Cake

 Raspberry Crumb Coffee Cake
This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. “It's an excellent recipe,” Paula writes from Palm Harbor, Florida. “I replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and
20 ServingsPrep: 35 min. Bake: 30 min. + cooling


  • 1/4 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 2 cups fresh or frozen raspberries
  • 1 tablespoon lemon juice
  • 1-1/2 cups all-purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 cup sugar
  • Sugar substitute equivalent to 1/4 cup sugar
  • 2-1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 cup cold butter, cubed
  • 1/4 cup cold reduced-fat butter
  • 2 eggs, lightly beaten
  • 2/3 cup fat-free milk
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • Sugar substitute equivalent to 1/2 cup sugar
  • 1/4 cup cold butter, cubed

2 of 2

Raspberry Crumb Coffee Cake (continued)

Ingredients (continued)

  • 1/4 cup slivered almonds


  • In a small saucepan, combine the sugar, sugar substitute and
  • cornstarch. Stir in water until smooth. Add raspberries. Bring to a
  • boil over medium heat; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in lemon juice.
  • In a large bowl, combine the first eight batter ingredients. Cut in
  • butter and reduced-fat butter until crumbly. Combine the eggs, milk
  • and vanilla; stir into crumb mixture (batter will be thick).
  • Spread half of the batter into a 13-in. x 9-in. baking dish coated
  • with cooking spray. Spread evenly with raspberry filling. Drop
  • remaining batter by tablespoonfuls over filling.
  • For topping, combine flour and sugar substitute in a small bowl; cut
  • in butter until crumbly. Stir in almonds. Sprinkle over batter.
  • Bake at 350° for 30-35 minutes or until lightly browned. Cool on
  • a wire rack. Yield: 20 servings.
Editor’s Note: This recipe was tested with Splenda No Calorie Sweetener and Land O'Lakes light stick butter.
Nutritional Facts: 1 piece equals 195 calories, 9 g fat (5 g saturated fat), 44 mg cholesterol, 227 mg sodium, 25 g carbohydrate, 2 g fiber, 3 g protein.