Crumb-Topped Raspberry Coffee Cake
Total TimePrep: 15 min. + cooling Bake: 30 min.
I've made this recipe dozens of times. Everybody loves it. Cut back a bit on the sugar or use a little extra fruit in the filling. Use a food processor to make the crumb topping and it will look like the picture.
Overall I thought this was too dry. And the raspberry filling too sweet. I'd cut the sugar for sure. And the topping didn't look like the picture.
Shortcut:Use E.D. Smith (3times fruit/half the sugar) preserves instead of raspberry filling (Canadian).Or a good LOW sugar preserve.Even better.Even faster. Great recipe for holiday guests breakfast treat with coffee.
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