Raspberry Crumble Coffee Cake Recipe

5 4 4
Raspberry Crumble Coffee Cake Recipe
Raspberry Crumble Coffee Cake Recipe photo by Taste of Home
Publisher Photo

Raspberry Crumble Coffee Cake Recipe

Read Reviews
5 4 4
Publisher Photo
Don't be "intimidated" by the recipe directions for this coffee cake—it really isn't difficult to make. Try it sometime as a nice brunch item. Don't limit it to that, though...it's also a delicious dessert.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min.

Ingredients

  • FILLING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup water or raspberry juice
  • 2 cups fresh or frozen whole, unsweetened raspberries
  • 1 tablespoon lemon juice
  • COFFEE CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1 cup butter, softened
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • TOPPING:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup sliced almonds

Directions

For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, milk and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered round 8-in. baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfuls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. Spread topping on tops of cakes. Bake at 350° for 40-45 minutes. (If desired, one coffee cake can be baked in 13-in. x 9-in. baking pan. Bake for 45-50 minutes.) Yield: 16-20 servings.
Originally published as Raspberry Crumble Coffee Cake in Country Woman July/August 1990, p31

Nutritional Facts

1 piece: 299 calories, 13g fat (8g saturated fat), 54mg cholesterol, 307mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 4g protein.

  • FILLING:
  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup water or raspberry juice
  • 2 cups fresh or frozen whole, unsweetened raspberries
  • 1 tablespoon lemon juice
  • COFFEE CAKE:
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon mace
  • 1 cup butter, softened
  • 2 eggs, slightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla
  • TOPPING:
  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1/4 cup sliced almonds
  1. For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, milk and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered round 8-in. baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfuls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. Spread topping on tops of cakes. Bake at 350° for 40-45 minutes. (If desired, one coffee cake can be baked in 13-in. x 9-in. baking pan. Bake for 45-50 minutes.) Yield: 16-20 servings.
Originally published as Raspberry Crumble Coffee Cake in Country Woman July/August 1990, p31

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Reviews forRaspberry Crumble Coffee Cake

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MY REVIEW
thecreativebaker User ID: 7200207 39665
Reviewed Sep. 30, 2013

"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!"

MY REVIEW
Karenins User ID: 5273409 33591
Reviewed Jul. 8, 2010

"This recipie definitely lived up to it's reputation! I had never used mace before and the cake simply melted in your mouth. It tasted even better the second day. I made it as a summer birthday cake and received numerous compliments. Thank you for posting this recipie!!"

MY REVIEW
lynnepayne7 User ID: 4644344 12868
Reviewed Mar. 14, 2010

"This is my favorite recipe for coffee cake. It is delicious and perfect for a brunch or special breakfast, or even dessert."

MY REVIEW
krasmuss User ID: 1912885 37934
Reviewed Apr. 1, 2008

"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."

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