Raspberry Crumb Cake

This quick raspberry crumb cake is spiced with cinnamon and mace, and has a delightful raspberry filling with a crunchy almond topping.

Recipe Ingredients:

Filling:
2/3 cup granulated sugar
1/4 cup cornstarch
3/4 cup water
2 cups fresh or frozen unsweetened raspberries
1 tablespoon lemon juice

Crust:
3 cups all-purpose flour
1 cup granualted sugar
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground mace
1 cup cold butter
2 large eggs
1 cup milk
1 teaspoon vanilla extract

Topping:
1/2 cup all purpose flour
1/2 cup granulated sugar
1/4 cup cold butter
1/4 cup sliced almonds

Cooking Directions:

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 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 2/3 of mixture into a greased 13x9x2-inch baking dish. Spoon raspberry filling over crust to with 1-inch of the edges. Top with remaining mixture.
3. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top.
4. Bake in a preheated oven at 350°F (175°C) for 50 to 55 minutes or until lightly browned.

Makes 12 servings.