Raspberry Crumble Cake Recipe

Name: Raspberry Crumble Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 1/4 cups sugar; 2 tablespoons cornstarch; 1/4 cup water or 1/4 cup raspberry juice; 2 tablespoons water or 2 tablespoons raspberry juice; 1 cup fresh picked over raspberries; 1 tablespoon lemon juice; 3/4 cup all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon cinnamon; 1/8 teaspoon mace (optional); 1/2 cup unsalted butter or 1/2 cup unsalted margarine; 1 egg, lightly beaten; 1/2 cup low-fat milk; 1/2 teaspoon vanilla extract; 2 tablespoons sliced almonds; 3/4 lb frozen sweetened raspberries, thawed & pureed

Servings: persons

1 1/4 cups sugar
2 tablespoons cornstarch
1/4 cup water or 1/4 cup raspberry juice
2 tablespoons water or 2 tablespoons raspberry juice
1 cup fresh picked over raspberries
1 tablespoon lemon juice
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon mace (optional)
1/2 cup unsalted butter or 1/2 cup unsalted margarine
1 egg, lightly beaten
1/2 cup low-fat milk
1/2 teaspoon vanilla extract
2 tablespoons sliced almonds
3/4 lb frozen sweetened raspberries, thawed & pureed

1
["Preheat oven to 350u00b0F.", "Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan over medium heat until sauce is thickened and clear.", "Stir in lemon juice.", "Set aside to cool.", "Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace(if using) in a food processor or mixing bowl.", "Cut in 1/2 the butter until mixture resembles coarse meal.", "Add egg, milk, & vanilla extract and mix until well blended.", "Spread half the batter in an 8"" square baking pan.", "Spread raspberry filling over batter.", "Spread remaining batter over filling.", "Combine remaining flour and sugar in mixing bowl.", "Cut in remaining butter.", "Stir in almonds.", "Spread topping over cake.", "Bake 40-45 minutes or until tester comes out clean.", "Serve cake in a pool of raspberry puree."]

No nutrition data on file — estimate from the ingredient list.

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 16 ingredients. The key ingredients include: 1 1/4 cups sugar, 2 tablespoons cornstarch, 1/4 cup water or 1/4 cup raspberry juice, 2 tablespoons water or 2 tablespoons raspberry juice, and more.

Yes, Raspberry Crumble 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 Crumble Cake

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