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Raspberry Crumble Cake

Raspberry Crumble CakeCinnamon and mace add spice to this quick and easy-to-make Raspberry Crumble Cake, loaded with delicious raspberry filling and topped with sweet almond crumble.

2/3 cup granulated sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice

3 cups all-purpose flour
1 cup granulated 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

Crumble Topping
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
1/4 cup sliced almonds

Preheat oven to 350°F (175°C)

Combine sugar, cornstarch, water and raspberries in a saucepan  and bring to a boil over medium heat. Boil for 5 minutes or until thickened, stirring constantly. Remove from heat; stir in lemon juice. Set aside to cool.

To make the crust, combine the all purpose flour, sugar, baking powder, salt, cinnamon and mace in a bowl. Cut in the butter until mixture resembles coarse crumbs.

Beat eggs, milk and vanilla and add to crumb mixture. Mix well. Spread 2/3 of mixture into a greased 13x9x2-inch baking dish. Spoon cooled raspberry filling over crust. Top with remaining crumb mixture.

For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over top of crumb mixture.

Bake for 50 to 55 minutes or until lightly browned. Serve with a dollop of whipped cream or a scoop of vanilla ice cream if desired.

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