Raspberry and Lemon Crumb Cake

• Vegetarian

• Produce

  • 1 Or 2 small lemons, Zest of large
  • 1 1/2 cups Raspberries, fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Brown sugar, light
  • 1 cup Caster sugar
  • 2 2/3 cup Plain flour
  • 1 Pinch Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 1/2 stick Butter, unsalted
  • 1 cup Sour cream

Found on anniesnoms.com

Description

Ingredients

• For the crumb topping:
• ½ stick (56g) unsalted butter, left at room temp for 10 minutes
• ⅔ cup (90g) plain flour
• ¼ cup (50g) light brown sugar
• For the cake:
• 1 stick (113g) unsalted butter, at room temperature
• 1 cup (200g) caster sugar
• Zest of 1 large, or 2 small lemons
• 3 large eggs
• 1tsp vanilla extract
• Pinch of salt
• 2tsp baking powder
• 2 cups (280g) plain flour
• 1 cup (240g) sour cream
• 1 and ½ cups (187g) fresh raspberries

Directions

• Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
• Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
• Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
• Add in the eggs and vanilla, scraping sides as necessary, and mix until well incorporated.
• Add in salt, baking powder and flour and stir on low until it just starts to come together, then add in the sour cream and continue mixing on low-medium speed until well combined, smooth and there are no lumps of flour.
• Tip into your greased pan and spread until level with a spoon/spatula. Sprinkle raspberries all over the cake and press them ever so slightly into the batter.
• Sprinkle your crumb topping all over the raspberries, you will have enough to cover the cake completely, a good crumb layer is a necessity!
• Once youve added the crumb topping, place in the oven for 35-45 minutes (mine took 45 minutes this time round, but previously has taken 35) until risen, golden and an inserted skewer into the centre comes out clean.
• Leave to cool in the pan completely, before transferring to a cutting board to slice into 12-16 pieces.
• Crumb cake will keep in an airtight container, at room temperature for 4 days. Lemon flavour is better on the second day, but the crumb topping wont be as crunchy.