Although raspberries may be out of season in the north, that is no cause for denying yourself the privilege of scarfing down this sweet, streusel-topped buttery cake speckled with summer’s juiciest berries. Head to the freezer section, grab a bag of your favorite frozen berries, and have at it. This recipe, an Ina Garten adaptation, is perfect for a breakfast treat, brunch dessert, or coffee companion. Personally, I’d make any excuse to chow down on this one again. It’s that good. Not only is the cake topped with more streusel than should be culinarily permitted, it is flavored with cinnamon, sour cream, and filled with plump berries. What’s not to love?
Raspberry Crumb Cake
Based on Ina Garten’s Blueberry Crumb Cake
For the streusel:
1/4 c. granulated sugar
1/3 c. light brown sugar, lightly packed
1 t. cinnamon
1/8 t. nutmeg
1 stick butter, melted
1 1/3 c. AP flour
For the cake:
6 T. butter, at room temperature
3/4 c. sugar
1 t. vanilla
1/2 t. lemon zest * Don’t leave this out, it adds a great spunkiness to the flavor
2/3 c. sour cream
1 1/4 c. AP flour
1 t. baking powder
1/4 t. baking soda
1/2 t. salt
1 c. fresh raspberries (blueberries, strawberries, etc.)
- Preheat oven to 350F. Butter and flour a 9″ round cake pan.
- For the streusel, combine all ingredients and mix with a fork. Set aside.
- For the cake, cream the butter and sugar for 5 minutes, until fluffy. Reduce speed and add eggs one at a time, then add the vanilla, zest, and sour cream. Sift in flour, powder, soda, and salt. Stir to combine. Gently fold in berries.
- Spoon batter into the prepared pan and spread it smooth. With fingers, crumble streusel topping evenly over the batter. Bake for 40 minutes, until a tester comes out clean.
- Serve warm with ice cream for a dessert treat, or room temperature with coffee or tea. Yum!