Raspberry Crumble Cake
Ingredients
- 1 1/4 cups sugar ⓘ
- 2 tablespoons cornstarch ⓘ
- 1/4 cup water or 1/4 cup raspberry juice ⓘ
- 2 tablespoons water or 2 tablespoons raspberry juice ⓘ
- 1 cup fresh picked over raspberries
- 1 tablespoon lemon juice ⓘ
- 3/4 cup all-purpose flour ⓘ
- 1 1/2 teaspoons baking powder ⓘ
- 1/2 teaspoon cinnamon ⓘ
- 1/8 teaspoon mace (optional) ⓘ
- 1/2 cup unsalted butter or 1/2 cup unsalted margarine ⓘ
- 1 egg, lightly beaten ⓘ
- 1/2 cup low-fat milk ⓘ
- 1/2 teaspoon vanilla extract ⓘ
- 2 tablespoons sliced almonds ⓘ
Instructions
- Preheat oven to 350°F.
- Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan over medium heat until sauce is thickened and clear.
- Stir in lemon juice.
- Set aside to cool.
- Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace(if using) in a food processor or mixing bowl.
- Cut in 1/2 the butter until mixture resembles coarse meal.
- Add egg, milk, & vanilla extract and mix until well blended.
- Spread half the batter in an 8" square baking pan.
- Spread raspberry filling over batter.
- Spread remaining batter over filling.
- Combine remaining flour and sugar in mixing bowl.
- Cut in remaining butter.
- Stir in almonds.
- Spread topping over cake.
- Bake 40-45 minutes or until tester comes out clean.
- Serve cake in a pool of raspberry puree.
Nutrition & Diet Analysis (per serving)
988
kcal
49% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).