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Recipes: Fresh Raspberry Crumb Cake Recipe
Source: Books for Better Living

When I was in high school, my family would hop into the car on summer weekends and head over to a nearby farm to pick berries.

Raspberries weren’t always available, but when they were, the effort was well worth it. We’d spend hours gently tugging the fruit off bushes to get a decent cache!

You don’t need berries straight off the bush for this raspberry crumb cake recipe to be delicious. Store-bought or even frozen will do the job just fine. Serve this summery treat with tea or coffee.
 

Fresh Raspberry Crumb Cake

Crumbs:

8 tablespoons (1 stick) unsalted butter
½ cup dark brown sugar
¼ cup sugar
2 teaspoons ground cinnamon
¼ teaspoon salt
1 ¼ cup all-purpose flour
½ cup sliced almonds

Cake:

1 cup all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
5 tablespoons unsalted butter, at room temperature
½ cup sugar
½ teaspoon pure vanilla extract
½ teaspoon almond extract
1 large egg, at room temperature
½ cup sour cream
1 teaspoon lemon zest
1 cup fresh raspberries

Yield: 9 servings

1. Preheat the oven to 350 degrees F. Line an 8×8-inch square pan with parchment paper, leaving overhang and set aside.

2. In a medium saucepan over low heat, combine the butter, sugars, cinnamon and salt. When the butter is melted, turn off the heat and stir in the flour and almonds. Set aside to cool.

3. In a large bowl, whisk together the flour, baking soda, baking powder and salt. Using an electric mixer, cream the butter and sugar together till light and fluffy. Add the vanilla, almond extract, egg and sour cream, and mix till incorporated. Add the dry ingredients and mix until fully combined. Gently fold in the raspberries.

4. Transfer the batter to the prepared pan and use a spatula to spread. (It will be thick.) With your hands, form small to medium-sized balls with the crumb mixture and scatter on top of the batter. Bake in the oven till a toothpick inserted into the center comes out clean, about 45 minutes. The crumbs should be golden brown and feel firm. If they begin to look too brown, cover with a piece of foil and continue baking till the cake is done.

5. Cool in the pan until the cake is just warm. Grasp the parchment paper with both hands and lift the cake out of the pan. Cut into 9 squares.

 


 

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