Raspberry Crumb Coffee Cake Recipe

Name: Raspberry Crumb Coffee Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup sugar; Sugar substitute equivalent to 1/4 cup sugar; 1/4 cup cornstarch; 3/4 cup cold water; 2 cups fresh or frozen raspberries; 1 tablespoon lemon juice; 1-1/2 cups all-purpose flour; 3/4 cup whole wheat flour; 1/2 cup sugar; Sugar substitute equivalent to 1/4 cup sugar; 2-1/4 teaspoons baking powder; 3/4 teaspoon salt; 3/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1/2 cup cold butter, cubed; 1/4 cup cold reduced-fat butter; 2 eggs, lightly beaten; 2/3 cup fat-free milk; 1 teaspoon vanilla extract; 1/2 cup all-purpose flour; Sugar substitute equivalent to 1/2 cup sugar; 1/4 cup cold butter, cubed; 1/4 cup slivered almonds

Servings: persons

1/4 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
1/4 cup cornstarch
3/4 cup cold water
2 cups fresh or frozen raspberries
1 tablespoon lemon juice
1-1/2 cups all-purpose flour
3/4 cup whole wheat flour
1/2 cup sugar
Sugar substitute equivalent to 1/4 cup sugar
2-1/4 teaspoons baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/2 cup cold butter, cubed
1/4 cup cold reduced-fat butter
2 eggs, lightly beaten
2/3 cup fat-free milk
1 teaspoon vanilla extract
1/2 cup all-purpose flour
Sugar substitute equivalent to 1/2 cup sugar
1/4 cup cold butter, cubed
1/4 cup slivered almonds

1
In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
2
In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick).
3
Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling.
4
For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter.
5
Bake at 350u00b0 for 30-35 minutes or until lightly browned. Cool on a wire rack.

1007

kcal

Calories

Fat

122

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 23 ingredients. The key ingredients include: 1/4 cup sugar, Sugar substitute equivalent to 1/4 cup sugar, 1/4 cup cornstarch, 3/4 cup cold water, and more.

Yes, Raspberry Crumb Coffee 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 Coffee Cake

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