Fresh Raspberry Sour Cream Crumb Cake

That's fresh, as opposed to old & stale, which really wouldn't flow too well in the title. Anyhoo, this was one of those "gotta make it soon" recipes even though I am not a huge sweets eater. I figured I'd make it & then pawn it off on my wonderful co-workers as well as my parents who came over for dessert on Sunday. It was so light & not very sweet at all. Perfect for a holiday & even better for a brunch or Bunko or something with all the ladies. It was even better the next day, served at room temp!!!!!

Courtesy of Williams-Sonoma

FRESH RASPBERRY SOUR CREAM CRUMB CAKE

Printable Recipe Here

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:
• 1 3⁄4 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp. baking powder
• 1⁄4 tsp. baking soda
• 1⁄4 tsp. salt
• 3 eggs
• 1 cup sour cream
• 1 tsp. vanilla extract
• 2 cups fresh raspberries
• 2 Tbs. confectioners’ sugar

Preheat an oven to 350°F. Grease & flour a 10-inch round springform pan.

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

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda & salt.

In another bowl, whisk together the eggs, sour cream & vanilla until well blended. Make a well in the center of the flour mixture & add the sour cream mixture.

Beat until smooth & fluffy, about 2 minutes. Pour the batter into the prepared pan & spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

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

Dust the cake with the confectioners' sugar & serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

{Food for Thought}

It was done at 40 minutes but I wanted the top to be a little more golden so I put it under the broiler for just 1 1/2 minutes, watching it the whole time. This cake was even better the next day. To be safe I stored it in the fridge but then took it out & served it at room temp. Also, I added more raspberries then what you see in the picture above. There was hardly any empty spaces once I was done.

Courtesy of My Kitchen

{ Linking Deliciously to Tempt My Tummy Tuesdays
and Wordful Wednesdays at Seven Clown Circus }