Raspberry-Sour Cream Crumb Cake Recipe - Allrecipes.com
Raspberry-Sour Cream Crumb Cake Recipe
  • READY IN 1 hr

Raspberry-Sour Cream Crumb Cake

Recipe by  

"Fresh raspberries with a streusel topping."

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Ingredients Edit and Save

Original recipe makes 1 10-inch cake Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 40 mins
  • READY IN 1 hr
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Reviews More Reviews

Jun 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.

 
Jul 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!

 

5 Ratings

Mar 02, 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.

 
Aug 06, 2013

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

  • Calories
  • 265 kcal
  • 13%
  • Carbohydrates
  • 40.9 g
  • 13%
  • Cholesterol
  • 56 mg
  • 19%
  • Fat
  • 9.9 g
  • 15%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 3.9 g
  • 8%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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