Raspberry crumble coffee cake

20 servings

Ingredients

Quantity Ingredient
⅔ cup Sugar
¼ cup Cornstarch
¾ cup Water -- or raspberry juice
3 cups All-purpose flour
1 cup Sugar
1 tablespoon Baking powder
1 teaspoon Salt
1 teaspoon Ground cinnamon
¼ cup Butter
½ cup All-purpose flour
2 cups Raspberries, frozen --
Fresh
1 tablespoon Lemon juice
¼ teaspoon Mace
1 cup Butter -- softened
2 eaches Eggs -- slightly beaten
1 cup Milk
1 teaspoon Vanilla extract
½ cup Sugar
¼ cup Almonds -- sliced

Directions

COFFEE CAKE

TOPPING

For filling, combine sugar, cornstarch, water or juice and berries; cook over med. heat until thickened and clear. Add lemon juice. Set aside to cool In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, milk and vanilla; stir until blended. Divide in half. Spread half of the batter in two buttered round 8 inch baking pans. Divide filling and spread evenly over batter in each pan. Drop remianing batter by small spoonfuls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. spread topping on tops of cakes. Bake at 350 deg. for 40 to 45 minutes. (If desired, one coffee cake can be baked in 13x9x2 inch baking pan. Bake for 45 to 50 minutes) Yield: 16 to 20 servings.

Recipe By : Country Woman

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