- Cooking spray
- 1 1/2 c. fresh or frozen raspberries
- 1/4 c. water
- 7 T. sugar, divided
- 2 T. cornstarch
- 1/2 tsp. ground nutmeg, divided
- 1 3/4 c. flour, divided
- 3 T. margarine
- 1 T. finely chopped walnuts
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/8 tsp. ground cloves
- 1 egg
- 1 c. unsweetened applesauce
Preheat the oven to 350 degrees. Spray the bottom of 8-inch square baking pan with cooking spray. Set aside.
Combine the raspberries and water in a small saucepan. Bring the mixture to a boil over high heat. Reduce the heat to medium. Combine 2 tablespoons of the sugar, the cornstarch and 1/4 teaspoon of the nutmeg in a small bowl. Stir this mixture into the raspberry mixture. Cook and stir until the mixture boils and thickens. Stir an additional 2 minutes, then remove it from the heat and set aside.
Combine 3/4 cup of the flour and the remaining 5 tablespoons of sugar in a medium bowl. Cut in the margarine until the mixture resembles coarse meal. Set aside 1/2 cup of the mixture for the topping. Stir the walnuts into the remaining crumb mixture.
Add the remaining 1 cup of flour, the baking powder, the baking soda, the remaining 1/4 teaspoon of nutmeg and the cloves. Add the egg and applesauce; beat until well combined. Spread half of the batter into the prepared baking pan. Spread the raspberry mixture over the batter. Drop the remaining batter in small mounds over the top of the raspberry mixture. Sprinkle with the reserved topping and bake for 40-45 minutes or until the edges pull away from the sides of the pan. Serve warm or cooled.
- Yields: 1 coffee cake
- Preparation Time: about 1 hour and 15 minutes