Raspberry Crumble Coffee Cake
A light, moist coffee cake with a raspberry filling and an almond crumble topping.
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 13x9-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 13x9 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