Raspberry Crumble Coffee Cake

Name: Raspberry Crumble Coffee Cake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 20
Cuisine: Global
Ingredients: 59 milliliters sliced almonds; 3 teaspoons baking powder; 59 milliliters cold butter, cubed; 59 milliliters cornstarch; 177 milliliters water or cranberry-raspberry juice; 2 eggs, lightly beaten; 118 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 0 teaspoons ground mace; 1 Tbsp lemon juice; 237 milliliters milk; 473 milliliters fresh or frozen unsweetened raspberries; 1 teaspoon salt; 118 milliliters sugar; 1 teaspoon vanilla extract

If you want to add more lacto ovo vegetarian recipes to your collection, Raspberry Crumble Coffee Cake might be a recipe you should try. One serving contains 89 calories, 2g of protein, and 4g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. This recipe serves 20. It works best as a breakfast, and is done in roughly 1 hour and 5 minutes. A mixture of almonds, baking powder, butter, and a handful of other ingredients are all it takes to make this recipe so yummy. Users who liked this recipe also liked Overnight Coffee Crumble Cake with Cinnamon-Nut Crumble & Sweet Bourbon Drizzle, Overnight Coffee Crumble Cake, and Cranberry Crumble Coffee Cake.

Instructions

For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir for 1-2 minutes or until thickened.

Ingredients you will need

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Add berries and lemon juice. Set aside to cool.

Ingredients you will need

Lemon Juice

Berries

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace.

Ingredients you will need

Baking Powder

Cinnamon

All Purpose Flour

Sugar

Ground Mace

Salt

Equipment you will use

Bowl

Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half.

Ingredients you will need

Vanilla

Butter

Egg

Milk

Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling.

Ingredients you will need

Spread

Equipment you will use

Baking Pan

For topping, cut butter into flour and sugar; stir in nuts.

Ingredients you will need

Butter

All Purpose Flour

Sugar

Nuts

Sprinkle over tops.

Bake at 350° for 40-45 minutes or until lightly brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

59milliliters

sliced almonds 3teaspoons

baking powder 59milliliters

cold butter, cubed 59milliliters

cornstarch 177milliliters

water or cranberry-raspberry juice 2

eggs, lightly beaten 118milliliters

all-purpose flour 1teaspoon

ground cinnamon 0teaspoons

ground mace 1Tbsp

lemon juice 237milliliters

milk 473milliliters

fresh or frozen unsweetened raspberries 1teaspoon

salt 118milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Coffee Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.