Raspberry Crumb Cake Recipe

4 3 5
Raspberry Crumb Cake Recipe
Raspberry Crumb Cake Recipe photo by Taste of Home
Publisher Photo

Raspberry Crumb Cake Recipe

Read Reviews
4 3 5
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.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. + cooling Bake: 50 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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 13x9-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 in 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 piece: 374 calories, 16g fat (9g saturated fat), 67mg cholesterol, 383mg sodium, 53g carbohydrate (28g sugars, 2g fiber), 5g protein.

  • 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
  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 13x9-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 in 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

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Reviews forRaspberry Crumb Cake

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MY REVIEW
Lesli Dustin User ID: 6832663 68394
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
JessJarrell User ID: 6373064 19711
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
oakbrook User ID: 368652 32478
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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