RASPBERRY CRUMB CAKE

Raspberry Crumb Cake image

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.

Provided by Taste of Home

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 21

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

Steps:

In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil until thickened, about 5 minutes, stirring constantly. Remove from the heat; stir in lemon juice. Cool. , In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of mixture into a greased 13x9-in. baking dish. Spoon raspberry filling over crust to within 1 in of 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° until a toothpick inserted in center comes out clean and top is lightly browned, 50-55 minutes.

Nutrition Facts : Calories 374 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 383mg sodium, Carbohydrate 53g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.