Raspberry-Sour Cream Crumb Cake TerryWilson reviews online

Raspberry-Sour Cream Crumb Cake


TerryWilson

Fresh raspberries with a streusel topping.

Categories:
Calories:

Edition Details

Author

TerryWilson

Cooking method

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.
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.
Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.
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.
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.

Number of persons

16

Full cooking time

20 m

Cooking time

40 m

Time for preparing

1 h

Calories

265

Fats

9.9 g

Carbohydrate

40.9g

Protein

3.9 g

Cholesterol

52 mg

Sodium

137 mg

Ingredients Raspberry-Sour Cream Crumb Cake

1/4 teaspoon salt
1 cup sour cream
1/4 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon vanilla extract
1 cup white sugar
1 3/4 cups all-purpose flour
2/3 cup white sugar
2 tablespoons confectioners' sugar
Topping:
1 cup all-purpose flour
Cake:
1/2 cup unsalted butter, melted
2 cups fresh raspberries
1 lemon, zested
3 room-temperature eggs

Reviews

No reviews yet.

Be the first to write a review

Required fields are marked *

New recipes