Raspberry crumble coffee cake
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Sugar |
| ¼ | cup | Cornstarch |
| ¾ | cup | Water -- or raspberry juice |
| 3 | cups | All-purpose flour |
| 1 | cup | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground cinnamon |
| ¼ | cup | Butter |
| ½ | cup | All-purpose flour |
| 2 | cups | Raspberries, frozen -- |
| Fresh | ||
| 1 | tablespoon | Lemon juice |
| ¼ | teaspoon | Mace |
| 1 | cup | Butter -- softened |
| 2 | eaches | Eggs -- slightly beaten |
| 1 | cup | Milk |
| 1 | teaspoon | Vanilla extract |
| ½ | cup | Sugar |
| ¼ | cup | Almonds -- sliced |
Directions
COFFEE CAKE
TOPPING
For filling, combine sugar, cornstarch, water or juice and berries; cook over med. 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 inch baking pans. Divide filling and spread evenly over batter in each pan. Drop remianing 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 deg. for 40 to 45 minutes. (If desired, one coffee cake can be baked in 13x9x2 inch baking pan. Bake for 45 to 50 minutes) Yield: 16 to 20 servings.
Recipe By : Country Woman