Raspberry Crumb Cake
Total TimePrep: 20 min. + cooling Bake: 50 min.
This recipe is a winner, but don't bake so long. It will be really dry if you bake it longer than about 35 minutes.
When I made this cake, it came out pretty good. I used frozen raspberries, so that might have made a difference in the texture. I also used nutmeg instead of the mace.
I don't know if I goofed somewhere or if this is just not a good recipe. I am usually really careful with my measurements and following directions to a T. The cake is very dense and heavy, topping is too thick and grainy. Would love to hear from other reviewers to see if they had better results.