Raspberry Crumb Cake

I was trying to use up our own raspberries and tried this recipe. It was so so good.  So good that I made it 3x.  It felt pretty cool to make this with our own milk, our own eggs and our own raspberries too. The recipe adapted from here.

Raspberry Crumb Cake

For the crumb topping:

  • 1 cup all-purpose flour
  • 2/3 cup granulated sugar
  • Grated zest of 1 lemon
  • 8 Tbs. (1 stick) unsalted butter, melted
For the cake:  
  • 3 eggs
  • 1 cup granulated sugar
  • 1 cup sour cream or plain yogurt or buttermilk (Tried all 3. I think I liked the buttermilk best).
  • 1 tsp. vanilla extract
  • 2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 3/4 cups all-purpose flour
  • 2 cups fresh raspberries
Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the eggs, sugar, sour cream, vanilla.  Add baking powder, baking soda, flour. Beat.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan.

My kids were mighty excited to dig in too.

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