We have berries coming out the whazoo this year: blueberries, red and black raspberries, golden raspberries, boysenberries, ole! My daughter delights in picking them. Mom gets to freeze, can and bake with them.
I had 8 quarts of red raspberries ready for the freezer, but then I stumbled across a recipe for raspberry sour cream crumble cake, and the light bulb went off. You can go to the website for the recipe or just get it here:
For the crumb topping:
1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) unsalted butter, melted
For the cake:
1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries
2 Tbs. confectioners’ sugar
Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.
To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.
To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt.
In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat until smooth and fluffy, about 2 minutes.
Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners’ sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.
NOTE: I ended up baking it another 10 minutes as the raspberries were super juicy and didn’t set up in the 38-42 minute time frame. I kept testing with a toothpick until it was done.
TASTE TEST RESULTS: To Die For!