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Coffeecake: Raspberry Crumble Coffeecake 2

Source of Recipe

Country Cooking, vol 1, 1997 (Shirley Boyken)


List of Ingredients

FILLING:
2/3 cup sugar
1/4 cup cornstarch
3/4 cup water OR raspberry juice
2 cups fresh or frozen whole raspberries
1 tablespoon lemon juice

CAKE:
3 cups all purpose flour
1 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon mace
1 cup butter OR margarine, softened
2 eggs, slightly beaten
1 cup milk
1 teaspoon vanilla

TOPPING:
1/4 cup butter or margarine
1/2 cup flour
1/2 cup sugar
1/4 cup sliced almonds


Recipe

For filling, combine sugar, cornstarch, water or juice and berries; cook over medium heat until thickened and clear. Add lemon juice. Set aside to cool. In a bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Add eggs, millk and vanilla; stir until blended. Divide in half. Spread half of the batter into two buttered 8 inch round baking pans. Divide filling and spread evenly over batter in each pan. Drop remaining batter by small spoonfuls over filling; spread. For topping, cut butter into flour and sugar; stir in nuts. Spread topping on cakes. Bake at 350ºF for 40-45 minutes. (If desired, one coffee cake can be baked in 13x9 inch baking pan for 45-50 minutes.) Makes 16-20 servings.