Fresh Raspberry-Sour Cream Crumb Cake
Fresh Raspberry-Sour Cream Crumb Cake is rated
out of
5 by
7.
Prep Time:
30 minutes
Cook Time:
40 minutes
Servings:
8
Crumbly sweet toppings are sprinkled as a final layer on top of coffee cakes or muffins before baking or are sometimes used as a filling. Another term for this common topping is streusel, a German word that means sprinkle. Such toppings consist of flour; sugar; sometimes spices, nuts or citrus zest; and butter. The butter, either melted or cut into pieces, is worked into the flour and other ingredients to form coarse crumbs. Streusel toppings bake into a crumbly or crusty texture, depending on the ingredients used.
Ingredients:
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
Directions:
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.
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.
Adapted from
Williams-Sonoma Collection Series,
Muffins,
by Beth Hensperger
(Simon & Schuster, 2003).
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$47.95
Rated 3 out of
5
by
loubp from
Some adjustments...
Second time I made this, I left the cake in the oven an additional five minutes for the clean knife test. Then, it came out too dry. I think I'll try making it again but this time will swirl in the crumble topping into the cake batter and raspberries to see if that helps with the moistness of the cake. Otherwise, the cake has a good flavor. I'd also suggest sprinkling sliced almonds on the top.
Date published: 2024-01-02
Rated 5 out of
5
by
Cathi from
This is always a hit!
I have made this many. many times and it never disappoints. The raspberry becomes jammy and the cake is always very tender and the crumble topping adds just the right amount of sweet. A lovely summer breakfast cake. I love it at Easter as the colors are so pretty.
Date published: 2018-08-11
Rated 2 out of
5
by
Momosmama123 from
Big disappointment
The crunble part was nice but the cake part was dry and tough, it was like bread. I totally wasted my ingredients and time. Never again with this recipe.
Date published: 2016-10-09
Rated 5 out of
5
by
Chefin from
Great Recipe
This cake came out great! The only issue I had was with the recommended baking time. The cake needed to bake an additional 10 minutes in order to properly brown the topping. The cake itself is not overly sweet which is what I like, but the topping provides the right amount of additional sweetness.
Date published: 2016-06-25
Rated 3 out of
5
by
wabisabilady from
Not for me
My crumb cake looks just like the picture, this should have been a clue as I see the texture of the cake looks dense and dry, maybe that was because I had to increase the oven temperature to 425 and bake another 30 min.after baking the recommended 30 min. at 350, in order to pass the toothpick test and to brown the wonderful topping that I will use on my Orange Muffins.
Date published: 2012-09-29
Rated 5 out of
5
by
Cookat106 from
Wonderful for a brunch
I tried this recipe many times. It is wonderful with sliced plums, apples, or peaches, or blueberries or raspberries!! I substituted plain Greek yogurt for the sour cream in the cake. The butter crumb topping is delicious. I also added 1/2 tsp of cinnamon to the crumbs. Makes a terrific cake to go with coffee.
The cakes with larger sliced fruits take a little longer in the oven (maybe 10-15 min more).
Date published: 2012-09-19
Rated 5 out of
5
by
Kathrynscooking from
A Favorite
I have made this delicious cake 3 times. It is a bit tart so I sprinkled 1/4 cup sugar on the raspberries and let them sit to sweeten a bit. Baking time takes longer than the recommended time for the center to be done, about 20 more minutes (in my oven). The topping is perfect. It is a rich, moist cake that rises beautifully and tastes divine.
Date published: 2012-01-08