Fresh Raspberry-Sour Cream Crumb Cake
This delightful lemon raspberry crumb cake is a perfect balance of tartness and sweetness. The tender cake base is topped with juicy raspberries and a buttery crumb topping, creating a beautiful contrast of textures and flavors. Enjoy a slice of this irresistible cake with a delicate dusting of confectioners' sugar for a lovely treat any time of day.
— Constant Cookbook
Ingredients
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- Grated zest of 1 lemon
- 8 Tbs. (1 stick) unsalted butter, melted
- 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. confectionersÂ’ sugar
Instructions
- 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 flour, granulated sugar, baking powder, baking soda and salt.
- In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat until smooth and fluffy, about 2 minutes.
- 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. Dust the cake with the confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.
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