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Raspberry-Sour Cream Crumb Cake
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Raspberry streusel cake bursting with fresh flavor.
Ingredients:
  • 1 cup all-purpose flour
  • 0.66666668653488 cup white sugar
  • 1 lemon, zested
  • 0.5 cup unsalted butter, melted
  • 1.75 cups all-purpose flour
  • 1 cup white sugar
  • 2 teaspoons baking powder
  • 0.25 teaspoon baking soda
  • 0.25 teaspoon salt
  • 3 room-temperature eggs
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups fresh raspberries
  • 2 tablespoons confectioners' sugar
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C), then generously grease and flour a 10-inch springform pan.
  • Combine 1 cup flour, 2/3 cup sugar, and lemon zest in a bowl. Pour in melted butter and mix with a fork until crumbly. Set aside.
  • Combine 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl, mixing well.
  • In a separate bowl, whisk eggs, sour cream, and vanilla until thoroughly combined. Add this mixture to the large bowl of flour and beat until you achieve a smooth, fluffy batter - about 2 minutes. Pour the batter into the prepared pan, top with a layer of raspberries, and sprinkle with the topping.
  • Bake in a preheated oven for 38 to 42 minutes or until a toothpick inserted into the center comes out clean. Let it cool on a wire rack for 20 minutes, then remove the sides and dust with confectioners' sugar before serving.

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