Raspberry Crumble Coffee Cake

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 the 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?

Step-by-Step 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.

• 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 shared it with us!

For more fruit-filled recipes, check out these tasty treats:

• Cranberry Date Bars
• Buttermilk Blueberry Breakfast Cake
• Easy Apple Hand Pies
• Peach and Blueberry Galette
• Frosted Banana Bars

Want more recipes like this one? Just enter your email address in the SUBSCRIBE BOX and I’ll send them your way. Make this Raspberry Crumble Coffee Cake and enjoy!

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Raspberry Crumble Coffee Cake

A light, moist coffee cake with a raspberry filling and an almond crumble topping.

Servings: 20 servings

Prep Time: 20 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 5 minutes mins

Ingredients 

For the filling:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 3/4 cup water or cranberry-raspberry juice
• 2 cups raspberries, fresh or frozen, unsweetened
• 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 butter, cold, cubed
• 2 large eggs, lightly beaten
• 1 cup whole milk
• 1 teaspoon vanilla extract

For the topping:

• 1/4 cup butter, cold, cubed
• 1/2 cup all-purpose flour
• 1/2 cup sugar
• 1/4 cup almonds, sliced

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-inch 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.
  

Equipment

• 1 13×9 inch baking dish

Notes

This coffee cake can also be made in two 8-inch round cake pans, which results in two separate coffee cakes, each making 10 slices of cake.

If you don’t have mace in your spice cabinet, simply replace it with an equal amount of nutmeg, as they are similar in flavor.

Nutrition

Calories: 303kcalCarbohydrates: 42gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 51mgSodium: 284mgPotassium: 85mgFiber: 2gSugar: 23gVitamin A: 406IUVitamin C: 3mgCalcium: 69mgIron: 1mg