Raspberry Crumb Cake

This coffee cake was one of the first recipes I tried from the Ultimate Southern Living Cookbook that my mother-in-law gave me several years ago as a Christmas gift. In no time, the book became the most heavily used cookbook in our household.

I like this cake best right out of the oven when it is still warm. Below is my own variation of the cake, with a single layer of cake and one layer of raspberries on top. It’s baked in a 9-in by 13-in Pyrex dish. The original recipe calls for two 8-inch pans and raspberries placed in the middle of each cake instead of top. Right now, the house smells like cake and freshly brewed coffee… hmmmm… a heavenly smell!

Raspberry Mixture

  • 2/3 cup sugar
  • 1/4 cup cornstarch
  • 3/4 cup cold water
  • 2 cups frozen raspberries
  • 1 tablespoon fresh lemon juice

1. Combine sugar, cornstarch and cold water in a saucepan, and stir until it is smooth.

2. Add raspberries, cook over medium heat, stirring constantly. When the mixture comes to a boil, boil one minute, remove from the heat and stir in the lemon juice. Cool the mixture.

Cake

  • 3 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground mace (I never had luck finding this at the store for some reason. My crumb cake turns out fine without it as well.)
  • 1 cup butter or margarine
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 teaspoon vanilla extract

1. Combine flour and other dry ingredients.

2. Cut in 1 cup butter with pastry blender until crumbly.


3.Stir in the eggs, milk, and vanilla.

4. Pour the batter in a greased 9-inch by 13-inch baking pan.

Crumb topping

1/2 cup all purpose flour
1/2 cup sugar
1/4 cup butter or margarine
1/2 cup sliced almonds (the SLC recipe calls for 1/4 cup but I like adding more crunch on the top)

1. Combine sugar and flour, cut in the butter until crumbly. Stir in the almonds.

Assemble the cake

1. Spread the raspberry mixture evenly on top of the cake batter.

2. Spread the crumb topping evenly over the raspberry mixture.

3. Bake 50 min at 350 degree oven or until a wooden pick inserted in center comes out clean. At that point, if the crumb top looks underdone, I turn on the broiler and keep an eye on the cake until the top turns brown.

If you want to go with two 8-inch baking pans, make sure you start checking earlier than 50 min for doneness.

Now grab a cup of coffee and enjoy the cake :)

3 Comments:

  1. by Julie Mc
    12:30 pm
    Jul 27, 2010

    This cake looks awesome! I’m going to try with fresh raspberries this weekend!

  2. by Ilke
    7:26 pm
    Jul 27, 2010

    Thanks Julie. I am sure it will taste much better with the fresh ones! Afiyet olsun :) (Bon Appetit in Turkish)

  3. by Aurica
    11:39 am
    Feb 17, 2014

    hhmmm, yummyyyy…looks so crunchy, fluffy and very, very decliciousness fresh..:D

*: required fields

Leave a Comment

Read the fine print

By submitting a comment you grant Ilke's Kitchen a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.