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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
3/4 cup water |
2 cups fresh or frozen unsweetened raspberries |
1 tablespoon lemon juice |
crust: |
3 cups king arthur unbleached all-purpose flour |
1 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/4 teaspoon ground mace |
1 cup cold butter |
2 eggs |
1 cup milk |
1 teaspoon vanilla extract |
topping: |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup sugar |
1/4 cup cold butter |
1/4 cup sliced almonds |
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 the heat; stir in lemon juice. Cool.
2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter until mixture is crumbly. In another bowl, beat the 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. baking dish. Spoon raspberry filling over crust to within 1 in of the edges. Top with remaining crust mixture.
3. For topping, combine flour and sugar; cut in butter until crumbly. Stir in almonds. Sprinkle over the top. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean and top is lightly browned. Yield: 12-16 servings.
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