As a Community Cook for Taste of Home, I make and review a new TOH recipe each week. This week’s recipe was for Raspberry Crumble Coffee Cake. I made a raspberry filling and layered it between moist cake batter, then topped it all with a crumble and sliced almonds. Light cake with a fruity center. This is my favorite TOH recipe I’ve made so far this year. Simply delicious!
While you’ll want to serve this moist, fruity cake for breakfast, it can also be served for brunch or as a dessert with vanilla ice cream. It is that good! The lemon, raspberries and almonds are such a flavorful combination.
Should I use fresh or frozen raspberries?
I used fresh raspberries and loved how some of the berries held their shape while baking. As I was eating the cake, I got pops of raspberry flavor. This really made the cake taste fresh and bright. You can use frozen berries, but I’d opt for the fresh ones when you can. Stir fresh raspberries into the filling mixture, along with lemon juice, then cool the mixture before layering it in the cake.
Raspberry Crumble Coffee Cake
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
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 (or nutmeg)
- 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
How to make Raspberry Crumble Coffee Cake?
- 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 a 13×9 baking dish. Pour the filling over the cake and spread evenly. Drop remaining batter by small spoonfuls over the filling.
- When making the topping, cut butter into flour and sugar; stir in nuts. Sprinkle over the cake. Bake at 350° until golden brown, about 40-45 minutes.
What can I use instead of mace?
Mace tastes similar to nutmeg. If you do not have mace in your spice cabinet, or don’t want to spend money on another spice, simply replace the mace with the same amount of nutmeg. I did this and it worked well. The cinnamon and nutmeg in this recipe give the cake added flavor.
The original recipe can be found at tasteofhome.com and was originally submitted by Shirley Boyken from Mesa, Arizona. And I’m so glad she did!
Raspberry Crumble Coffee Cake
Ingredients
For the 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
For the 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 or nutmeg
- 1 cup cold butter cubed
- 2 large eggs lightly beaten
- 1 cup whole milk
- 1 teaspoon vanilla extract
For the topping:
- 1/4 cup cold butter cubed
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup sliced almonds
Instructions
- 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 a 13×9 baking dish. Pour the filling over the cake and spread evenly. Drop remaining batter by small spoonfuls over the filling.
- For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over the cake. Bake at 350° until golden brown, about 40-45 minutes.
