Monday, August 30, 2010

Fresh Raspberry Sour-Cream Crumb Cake

Fresh Raspberry Sour-Cream Crumb Cake
from Williams-Sonoma

For the crumb topping:
1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) unsalted butter, melted 

For the cake:
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. confectioners’ sugar 

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

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.

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

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.

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

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.

{cooks note}

I made this a few months ago when I got fresh raspberries at Costco.  I had forgotten about it, and was reminded of it this weekend.  You still have time to make it while the berries are still in season.

Flour a springform pan.  I sometimes add a piece of parchment paper to the bottom.

The batter just before the fresh berries and crumble are added.

Aren't those the most beautiful raspberries ever?  I wish I could say I picked them from my garden, but I can't.

The crumble topping.  I loved how this got nice and crunchy on top.  It gives an added texture to the moist cake.

Dust with powdered sugar.

Whip up some fresh whipped cream (with vanilla bean paste of course) and enjoy.


Alayne said...

This was delicious!!! Thanks for posting!

Andrea said...

I cannot WAIT to make this one.

Laraine Eddington said...

I made this last night and it turned out great. Thanks!

Andrea Fowles said...

So glad you posted this one. I loved it and would love to try it. YUM!!