HomeCake Raspberry Crumble Cake

Raspberry Crumble Cake

Posted in : Cake on by : Daphne


1-1/4 C. sugar2 Tbsp. cornstarch1/4 C. plus 2 Tbsp. water or raspberry juice1 C. raspberries1 Tbsp. lemon juice3/4 C. all purpose flour1-1/2 tsp. baking powder1/2 tsp. cinnamon1/8 tsp. mace1/2 C. unsalted butter, softened1 egg, lightly beaten1/2 C. low fat milk1/2 tsp. vanilla extract2 Tbsp. sliced almonds3/4 pound sweetened frozen raspberries, thawed and pureed


Preheat oven to 350. Combine 1/2 C. sugar, cornstarch, water and raspberries in a heavy saucepan. Simmer over medium heat until sauce is thickened and clear. Stir in lemon juice and set aside to cool. Combine 1/2 C. flour, 1/2 C. sugar, baking powder, cinnamon and mace in a food processor or mixing bowl. Cut in half the butter until mixture resembles coarse meal. Add egg, milk and vanilla and mix until blended. Spread half the batter in an 8 inch baking pan. Spread raspberry filling evenly over batter. Spread remaining batter over filling. Combine remaining flour and sugar in a food processor or mixing bowl. Cut in remaining butter. Stir in almonds. Spread topping over cake. Bake 40-45 minutes or until tester comes out clean when inserted in center. Serve cake in a pool of raspberry puree.