Fresh Raspberry-Sour Cream Crumb Cake Recipe

Looking for an easy Fresh Raspberry-Sour Cream Crumb Cake recipe? Learn how to make Fresh Raspberry-Sour Cream Crumb Cake using healthy ingredients.


Submitted by makesser

Makes 8 servings



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

Recipe Ingredients for Fresh Raspberry-Sour Cream Crumb Cake

1 cup all-purpose flour
2/3 cup granulated sugar
1 tbsp lemon peel
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. powdered sugar

Recipe Directions for Fresh Raspberry-Sour Cream Crumb Cake

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

  2. 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.

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

  4. 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.

  5. Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

  6. 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.

  7. Adapted from Williams-Sonoma Collection Series,Muffins,by Beth Hensperger (Simon & Schuster, 2003).

Categories

Breakfast, Brunch

Nutrition Facts
Serving Size 180.6g
Amount Per Serving
Calories
532
Calories from Fat
178
% Daily Value*
Total Fat
19.8g
30%
Saturated Fat
10.1g
51%
Trans Fat
0.0g
Cholesterol
113mg
38%
Sodium
234mg
10%
Potassium
289mg
8%
Total Carbohydrates
82.2g
27%
Dietary Fiber
3.2g
13%
Sugars
45.3g
Protein
7.9g
Vitamin A 13% Vitamin C 15%
Calcium 11% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
D
  Good points
  • Low in sodium
  •   Bad points
  • Very high in sugar
  • Contains alcohol
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