This raspberry coffee cake perfectly sweet with that scrumptious crumb topping and a ribbon of delicious raspberry filling!
Keyword: Raspberry Coffee Cake
1/4 cup cornstarch
2cupsraspberries (fresh or frozen)
3/4 cup raspberry juice or water
1 Tablespoonlemon juice
1 cup butter, room temperature
1/4cup butter, room temperature
1/4 cupsliced almonds
Preheat oven to 350. Grease 9x13 baking dish. (You can also make this recipe in two 9 inch cake pans.)
For filling combine sugar, cornstarch, raspberry juice (or water), and berries; cook over medium heat, stirring until thickened and clear. Add lemon juice. Set aside to cool.
Combine flour, sugar, baking powder, salt, cinnamon, and nutmeg. Cut in butter with pastry blender to form fine crumbs. Add eggs, milk, and vanilla; stir until blended. Spread half of the batter into a greased 9×13 baking pan.
Spread raspberry filling evenly over batter in pan. Drop remaining batter by small spoonfuls over filling. Spread carefully until top is mostly covered.
Cut butter into flour and sugar using pastry blender until pea-size crumbs form; stir in almonds. Spread in a thick layer on top of raspberry coffee cake.
Bake at 350 degrees for 45-50 minutes. (This one photographed took exactly 47 minutes!)