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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.