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Raspberry Crumb Cake
Created by: Howcan Team
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 1/3 cup all-purpose flour
- 1/3 cup granulated sugar
- 3 tablespoons unsalted butter, cold and cubed
Instructions
- Preheat the oven to 350°F. Grease and flour a 9x13 inch baking pan.
- In a large bowl, whisk together 2 cups of flour, 1 cup of sugar, baking powder, baking soda, and salt.
- In a separate bowl, mix together melted butter, sour cream, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the raspberries.
- Spread the batter into the prepared pan.
- In a small bowl, combine 1/3 cup of flour and 1/3 cup of sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Sprinkle the crumb topping over the batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Enjoy!
Raspberry Crumb Cake is a delectable dessert that originated in Europe and gained popularity in the United States. This delightful treat features a moist and tender cake base, topped with a generous layer of fresh raspberries and finished with a buttery crumb topping. The combination of sweet raspberries and buttery crumbs creates a perfect balance of flavors and textures. Renowned chefs and bakeries across Europe and the US have put their own unique spin on this classic recipe, making it a beloved dessert for generations. For the best version of this dish, seek out bakeries known for their expertise in creating irresistible crumb cakes, or try making it at home using fresh, high-quality raspberries and a buttery crumb topping.
60 min
12
320 calories
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