Raspberry-Sour Cream Crumb Cake

Raspberry-Sour Cream Crumb Cake

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TerryWilson 10

"Fresh raspberries with a streusel topping."
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1 h servings 265 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 40.9g
  • 13%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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...

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 coffe...

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 exact...

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 t...

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