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.
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 large 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
Reviews
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.