Raspberry Crumble Coffee Cake
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.—Shirley Boyken, Mesa, Arizona
Ingredients
- filling:
- 2/3 cup sugar
- 1/4 cup cornstarch
- 3/4 cup water or cranberry-raspberry juice
- 2 cups fresh or frozen 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
- topping:
- 1/4 cup cold butter, cubed
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup sliced almonds
Directions
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1For 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.
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2In 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.
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3Spread half of the batter in 2 greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling.
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4For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.
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