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Raspberry Crumble Cake

A perfect dessert, or morning treat served with coffee, this cake is sure to make your day! Serves 12.
Difficulty Cost
Category:  Desserts & Puddings  -  Author: Rose Maringal
Ready in: 40 min  - 
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Raspberry Crumble Cake

Ingredients

For 8 people ()

  • 0.33 cups white sugar
  • 0.25 cups cornstarch
  • 0.75 cups water
  • 2.25 cups Raspberries (fresh or frozen)
  • 1 tablespoon lemon juice
  • 3 cups flour
  • 1 cups white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 0.25 teaspoon mace
  • 1 cups chilled butter
  • 2 large eggs
  • 1 cups whole milk
  • 1 teaspoon vanilla
  • 0.5 cups flour
  • 0.5 cups white sugar
  • 0.25 cups chilled butter
  • 0.25 cups sliced almonds

Directions

  1.  
    1. For the filling: combine together the sugar, cornstarch, water and raspberries in a saucepan. Stirring frequently, boil over medium heat for 5 minutes, or until thick. Set aside, add in the lemon juice and leave to cool.
    2. For the crust: mix together the flour, sugar, baking powder, salt and spices. Cut in the cold butter until crumbly. Then, beat in the two eggs, milk and vanilla extract; incorporate into crumb mixture and combine well. Divide mixture, placing 2/3rds into a prepared 13 by 9 baking dish. Drizzle filling on top, being careful not to fill past the edges. Use remaining crust mixture to cover.
    3. For the topping: mix together the flour and the sugar; cut in the cold butter until the mixture crumbles. Add in the sliced almonds. Sprinkle over mixture in baking dish. Bake in preheated oven at 350 F for 45 minutes or until golden.
    note: the 1st 4 ingredients are for topping and the last 5 ingredients are for filling the rest is for crust

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