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Raspberry-Sour Cream Crumb Cake

Raspberry-Sour Cream Crumb Cake

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TerryWilson

Fresh raspberries with a streusel topping.

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

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  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 56 mg
  • 19%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
  2. Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.
  3. Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
  4. Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.
  5. Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.
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Reviews

lutzflcat
1
6/23/2013

I used Truvia Baking Blend (for the first time) instead of sugar, and it worked great in this recipe. The raspberries sweeten the cake, and the lemon zest brightens the flavor. Very nice coffee cake.

Jenn
0
7/20/2014

This cake was delicious, moist, perfectly formed and beautiful! I followed the recipe exactly, but baked in a 8.5x11 in glass dish. It took a little longer to bake (about 10 minutes more), but turned out fabulously!

WLS
0
3/2/2014

I really wanted to like this but it was a total miss for us. My son 12, who eats most anything didn't like it at all. I have been cooking for over 30 years and always follow a new recipe exactly as written to give respect to it where it is due, then tweak if I like it next time. We found this to be very heavy, mushy and far to dense. It didn't even have that yummy bakery smell while cooking. I suppose it is all a matter of taste but for us it was not good at all.