Raspberry Crumb Cake
Dec 8, 2021 1:03:25 GMT -5
Post by songbird on Dec 8, 2021 1:03:25 GMT -5
Raspberry Crumb Cake
Ingredients
Crumb Topping
1 cup all purpose flour
1/4 cup sugar
1/3 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3.5 ounces (7 tablespoons) unsalted butter-melted
Raspberry Cake
1 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste or extract
8 ounces creme fraiche - can substitute sour cream
1 cup fresh or frozen raspberries
Instructions
Crumb Topping
Mix first 5 ingredients together in medium size bowl.
Pour in melted butter and mix together with a fork making sure everything gets coated. Set aside.
*It is very important to prepare the crumb topping first to ensure the dry ingredients have time to absorb the butter before placing mixture on top of the cake batter.
Raspberry Cake
Preheat oven to 350 degrees. Spray an 8x8-inch square pan with non-stick pan spray and line with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda and salt together.
In the bowl of an electric mixer, cream butter and sugar together until till light and fluffy.
Mix in eggs and vanilla.
Alternate adding dry ingredients and creme fraiche, starting and ending with dried.
Stir in berries and pour batter into prepared pan. Even it out with a spatula if needed.
Top with crumb topping and bake at 350 degrees for 50-55 minutes until toothpick inserted comes out clean.
Notes
Store baked cake at room temp. You can replace raspberries with blueberries You can use sour cream in place of creme fraiche. If you don't have an 8-inch square pan, you can use a 9-inch square pan. Just be aware that you'll have to adjust bake time.
link
Ingredients
Crumb Topping
1 cup all purpose flour
1/4 cup sugar
1/3 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3.5 ounces (7 tablespoons) unsalted butter-melted
Raspberry Cake
1 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste or extract
8 ounces creme fraiche - can substitute sour cream
1 cup fresh or frozen raspberries
Instructions
Crumb Topping
Mix first 5 ingredients together in medium size bowl.
Pour in melted butter and mix together with a fork making sure everything gets coated. Set aside.
*It is very important to prepare the crumb topping first to ensure the dry ingredients have time to absorb the butter before placing mixture on top of the cake batter.
Raspberry Cake
Preheat oven to 350 degrees. Spray an 8x8-inch square pan with non-stick pan spray and line with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda and salt together.
In the bowl of an electric mixer, cream butter and sugar together until till light and fluffy.
Mix in eggs and vanilla.
Alternate adding dry ingredients and creme fraiche, starting and ending with dried.
Stir in berries and pour batter into prepared pan. Even it out with a spatula if needed.
Top with crumb topping and bake at 350 degrees for 50-55 minutes until toothpick inserted comes out clean.
Notes
Store baked cake at room temp. You can replace raspberries with blueberries You can use sour cream in place of creme fraiche. If you don't have an 8-inch square pan, you can use a 9-inch square pan. Just be aware that you'll have to adjust bake time.
link
