Raspberry Crumble Coffee Cake Recipe

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.


Raspberry Crumble Coffee Cake Recipe
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TOTAL TIME: Prep: 20 min. Bake: 45 min.

MAKES: 16-20 servings


Ingredients

    FILLING:
    2/3 cup sugar
    1/4 cup cornstarch
    3/4 cup water or cranberry-raspberry juice
    2 cups fresh or frozen unsweetened 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 eggs, lightly beaten
    1 cup 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 for 1-2 minutes or until thickened. Add berries and lemon juice. Set aside to cool.
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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 two 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° for 40-45 minutes or until lightly brown. Yield: 16-20 servings.


Nutritional Facts

1 piece: 299 calories, 13g fat (8g saturated fat), 54mg cholesterol, 307mg sodium, 42g carbohydrate (23g sugars, 2g fiber), 4g protein.


Courtesy: Taste of Home