Raspberry Crumble Cake
Description
A perfect dessert, or morning treat served with coffee, this cake is sure to make your day! Serves 12.
Ingredients
(For the filling):
2/3 cup white sugar
1/4 cup cornstarch
3/4 cup water
2 1/4 cups Raspberries (fresh or frozen)
1 tablespoon lemon juice
(For the crust):
3 cups flour
1 cup white sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon mace
1 cup chilled butter
2 large eggs
1 cup whole milk
1 teaspoon vanilla
(For the topping):
1/2 cup flour
1/2 cup white sugar
1/4 cup chilled butter
1/4 cup sliced almonds
Directions
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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.
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.
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.