Raspberry Crumb Coffee Cake |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 20 |
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This colorful crumb cake from Paula Eriksen has a moist, mouthwatering layer of fresh raspberries and is just as pretty as it is delicious. âIt's an excellent recipe,â Paula writes from Palm Harbor, Florida. âI replaced some of the sugar with sugar substitute, some of the white flour with whole wheat, and went from whole milk and butter to skim and reduced-fat. Now it's more healthy for family and friends.âPaula Eriksen, Palm Harbor, Florida Ingredients:
1/4 cup sugar |
sugar substitute equivalent to 1/4 cup sugar |
1/4 cup cornstarch |
3/4 cup cold water |
2 cups fresh or frozen raspberries |
1 tablespoon lemon juice |
batter: |
1-1/2 cups king arthur unbleached all-purpose flour |
3/4 cup king arthur premium 100% whole wheat flour |
1/2 cup sugar |
sugar substitute equivalent to 1/4 cup sugar |
2-1/4 teaspoons baking powder |
3/4 teaspoon salt |
3/4 teaspoon ground cinnamon |
1/8 teaspoon ground nutmeg |
1/2 cup cold butter, cubed |
1/4 cup cold reduced-fat butter |
2 eggs, lightly beaten |
2/3 cup fat-free milk |
1 teaspoon vanilla extract |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
sugar substitute equivalent to 1/2 cup sugar |
1/4 cup cold butter, cubed |
1/4 cup slivered almonds |
Directions:
1. In a small saucepan, combine the sugar, sugar substitute and cornstarch. Stir in water until smooth. Add raspberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice.
2. In a large bowl, combine the first eight batter ingredients. Cut in butter and reduced-fat butter until crumbly. Combine the eggs, milk and vanilla; stir into crumb mixture (batter will be thick).
3. Spread half of the batter into a 13-in. x 9-in. baking dish coated with cooking spray. Spread evenly with raspberry filling. Drop remaining batter by tablespoonfuls over filling.
4. For topping, combine flour and sugar substitute in a small bowl; cut in butter until crumbly. Stir in almonds. Sprinkle over batter.
5. Bake at 350° for 30-35 minutes or until lightly browned. Cool on a wire rack. Yield: 20 servings.
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