RASPBERRY-SOUR CREAM CRUMB CAKE
Fresh raspberries with a streusel topping.
Provided by TerryWilson
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
- Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
- Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
- Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
Nutrition Facts : Calories 264.6 calories, Carbohydrate 40.9 g, Cholesterol 52.3 mg, Fat 9.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 137.4 mg, Sugar 22.7 g
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Apu Bangali
[email protected]I had some trouble getting the crumb topping to stick to the cake. I ended up having to press it down really hard.
*M*E*L*A*N*I*E*
*m*e*l*a*n*i*e*@gmail.comThis cake was a little too sweet for my taste, but I think that's just a personal preference. It was still a good cake, and I would definitely make it again.
Victor is hereTM
[email protected]I'm not a huge fan of crumb cakes, but this one was really good. The raspberries added a nice tartness that I really enjoyed.
Munir Sasoli
[email protected]I made this cake for my husband's birthday, and he loved it! He said it was the best cake he's ever had.
Company Ceo
[email protected]This cake is perfect for a summer party or potluck. It's light and refreshing, and everyone loves it.
Maleeha Ajmal
[email protected]I used frozen raspberries in this recipe, and they worked great. The cake was still moist and flavorful.
Habib Asad
[email protected]I wasn't sure how the sour cream would taste in the cake, but I was pleasantly surprised. It added a nice tanginess that balanced out the sweetness of the raspberries.
Tinkamanyire David
[email protected]The cake was easy to make and turned out beautifully. The crumb topping was especially delicious.
Armando Gomes
[email protected]I've made this cake several times now, and it's always a hit! My friends and family love it.
Laiba Mujahid
[email protected]This raspberry sour cream crumb cake was a delight! The combination of sweet and tart was perfect, and the crumb topping added a delicious crunch. I would definitely make this again.