Raspberry Crumb Cake

Raspberry Crumb Cake

"A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. Its delicious homemade goodness will bring folks back for seconds."
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Ingredients

1 h 10 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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Directions

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  1. In a saucepan, combine sugar, cornstarch, water and raspberries. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly. Remove from the heat; stir in lemon juice. Cool.
  2. Meanwhile, in a bowl, combine the first six crust ingredients. Cut in butter until mixture resembles coarse crumbs. Beat eggs, milk and vanilla; add to crumb mixture and mix well. Spread two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350 degrees F for 50-55 minutes or until lightly browned.

Reviews

Read all reviews 28
  1. 36 Ratings

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Most helpful positive review

I just made these and they are SO good! I did make a couple of changes though. I am not a huge fan of straight raspberries so I used Blackberries, Raspberries, and a small pile of Cranberries. M...

Most helpful critical review

This is a pretty cake and I loved the topping and filling. The cake itself is moist enough but I unfortunately have to agree with reviewer "squishy" that its kind of "blah," falling short in fla...

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I just made these and they are SO good! I did make a couple of changes though. I am not a huge fan of straight raspberries so I used Blackberries, Raspberries, and a small pile of Cranberries. M...

This cake is amazing! It has a moist, fluffy texture and a wonderful flavor. I substituted nutmeg for the mace and skipped the almonds, because I didn't have either of them in the house. The cak...

I have been making this cake for years from the Taste of Home book. This is the best cake I ever had! People go wild over it.

I made this cake by accident. I asked my wife to get me raspberries from the farmer's market she visited but later on realized that I had actually wanted her to pick up cranberries. Doh! So I se...

This is a pretty cake and I loved the topping and filling. The cake itself is moist enough but I unfortunately have to agree with reviewer "squishy" that its kind of "blah," falling short in fla...

This is a good recipe, but I am not a fan of the spice mace. The second time I made it I just added a dash of mace, and the cake was delicious.

Soooo good. Im a terrible baker and i pulled this one of wonderfully and easily. The taste was right on. I did not use almonds because i didnt have any and i dont care for nuts. I only used 1/2 ...

Boy do I love my family!! I made this as almost as stated only I put raspberry thru a strainer to make a seedless filling. I personally hate the little seeds in my teeth. When adding the rest of...

I too have been making this cake for years and have given the recipe out more times than I recall. I can't believe it doesn't have more reviews... I have also made it with huckleberries, straw...

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