Raspberry-Sour Cream Crumb Cake

Raspberry-Sour Cream Crumb Cake

3 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    40 m
  • Ready In

    1 h
TerryWilson
Recipe by  TerryWilson

“Fresh raspberries with a streusel topping.”

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Ingredients

Adjust Servings

Original recipe yields 1 10-inch cake

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 (3)

Rate This Recipe
lutzflcat
1

lutzflcat

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.

WLS
0

WLS

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.

EILEEN64C
0

EILEEN64C

This recipe was great. I made it exactly as written with the exception of the sour cream. I was out of it so I substituted Stoneyfield lemon greek yogurt and it was wonderful. This is going to be my go to recipe for fruit coffee cake. I'm going to try it with different fruits.

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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