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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Raspberry Sour Cream Crumb Cake Recipe

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This recipe for Raspberry Sour Cream Crumb Cake is from The Betty Miller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 ¾ c flour
1 c sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 c sour cream
1 tsp. vanilla
2 c fresh raspberries

2 T powdered sugar

Crumb Top:
1 c flour
½ c sugar
Zest of 1 lemon
½ c butter (melted)

Directions:
Directions:
Preheat oven to 350 and grease and flour a 10 inch spring form pan.

Stir together the flour, sugar and lemon zest. Add the melted butter and stir with a fork until mixture is crumbly. Set aside.

Mix together eggs, sour cream, vanilla until well blended. Make a well in the center of the dry ingredients and add the sour cream mixture. Beat until smooth and fluffy about 2 minutes. Spoon the batter into the pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping over the berries.

Bake at 350 for 3-42 minutes or until toothpick inserted come out clean. Let cool for 20 minutes. Sprinkle with powered sugar.

Personal Notes:
Personal Notes:
Received this recipe at a Bed and Breakfast in California 2009. It was memorable.

 

 

 

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