Ingredients Jump to Instructions ↓


  2. 2/3 cup sugar

  3. 1/4 cup cornstarch

  4. 3/4 cup water or cranberry-raspberry juice

  5. 2 cups fresh or frozen unsweetened raspberries

  6. 1 tablespoon lemon juice


  8. 3 cups all-purpose flour

  9. 1 cup sugar

  10. 3 teaspoons baking powder

  11. 1 teaspoon salt

  12. 1 teaspoon ground cinnamon

  13. 1/4 teaspoon ground mace

  14. 1 cup cold butter, cubed

  15. 2 eggs, lightly beaten

  16. 1 cup milk

  17. 1 teaspoon vanilla extract

  18. TOPPING:

  19. 1/4 cup cold butter, cubed

  20. 1/2 cup all-purpose flour

  21. 1/2 cup sugar

  22. 1/4 cup sliced almonds

Instructions Jump to Ingredients ↑

  1. Raspberry Crumble Coffee Cake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.


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