Raspberry Crumb Cake Recipe

Name: Raspberry Crumb Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2/3 cup sugar; 1/4 cup cornstarch; 3/4 cup water; 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries; 1 tablespoon lemon juice; CRUST; 3 cups flour; 1 cup sugar; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon ground mace; 1 cup cold butter or 1 cup margarine; 2 eggs; 1 cup milk; 1 teaspoon vanilla extract; TOPPING; 1/2 cup all-purpose flour; 1/2 cup sugar; 1/4 cup cold butter or 1/4 cup margarine; 1/4 cup sliced almonds

Servings: persons

2/3 cup sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries
1 tablespoon lemon juice
CRUST
3 cups flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground mace
1 cup cold butter or 1 cup margarine
2 eggs
1 cup milk
1 teaspoon vanilla extract
TOPPING
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup cold butter or 1/4 cup margarine
1/4 cup sliced almonds

1
In a saucepan, combine sugar, cornstarch, water and raspberries.
2
Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3
Remove from heat; stir in lemon jice.
4
Cool.
5
Meanwhile, in a bowl, combine the first six crust ingredients.
6
Cut in butter until mixture resembles coarse crumbs.
7
Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8
Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9
Spoon raspberry filling over crust to within 1 inch of the edges.
10
Top with remaining crust mixture.
11
For topping, combine flour and sugar; cut in butter until crumbly.
12
Stir in almonds.
13
Sprinkle over the top.
14
Bake at 350*F for 50 to 55 minutes or until lightly browned.

1512

kcal

Calories

Fat

205

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 2/3 cup sugar, 1/4 cup cornstarch, 3/4 cup water, 2 cups fresh raspberries or 2 cups frozen unsweetened raspberries, and more.

Yes, Raspberry Crumb Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Crumb Cake

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