- 2/3 cup sugar
- 1/4 cup cornstarch
- 3/4 cup water or cranberry-raspberry juice
- 2 cups fresh or frozen unsweetened raspberries
- 1 tablespoon lemon juice
- COFFEE CAKE:
- 3 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground mace
- 1 cup cold butter, cubed
- 2 large eggs, lightly beaten
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/4 cup cold butter, cubed
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup sliced almonds
- For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool.
- In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half.
- Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling.
- For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes. Yield: 16-20 servings.
Reviews forRaspberry Crumble Coffee Cake
"I am a volunteer TOH field editor and really enjoy this recipe! It definitely feels like a special coffeecake, yet it is not hard to make. Very pretty too!"
"I made this for a crowd for a weekend brunch, and received rave reviews. Everyone from my teenage niece to my aunt loved it, and nobody could believe that it was a healthy recipe."