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
Raspberry Crumble Coffee Cake
Raspberry Crumble Coffee Cake
Prep Time
20 min
Cook Time
45 min
Yield
20 servings
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
- For 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.
- In 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.
- Spread 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.
- For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.
Nutrition Facts
1 piece: 299 calories, 13g fat (8g saturated fat), 54mg cholesterol, 307mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 4g protein.
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