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    Raspberry Crumble Cake


    Source of Recipe


    Internet

    List of Ingredients




    1-1/4 cups sugar
    2 Tbs. cornstarch
    1/4 cup plus 2 Tbs. water or raspberry juice
    1 cup raspberries
    1 Tbs. lemon juice
    3/4 cup all purpose flour
    1-1/2 tsp. baking powder
    1/2 tsp. cinnamon
    1/8 tsp. mace
    1/2 cup unsalted butter, softened
    1 egg, lightly beaten
    1/2 cup lowfat milk
    1/2 tsp. vanilla extract
    2 Tbs. sliced almonds
    3/4 lb. sweetened frozen raspberries, thawed and puréed

    Recipe



    Preheat oven to 350°F. Combine 1/2 cup 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 cup flour, 1/2 cup 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 purée.

    This recipe serves 8 people.

 

 

 


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