Name: Raspberry-Sour Cream Crumb Cake
Prep time: 20 min
Cook time: 20 min
Yield: 16
Ingredients: All-purpose flour - 1 cup; White sugar - ⅔ cup; Lemon, zested - 1; Unsalted butter, melted - ½ cup; All-purpose flour - 1 ¾ cups; White sugar - 1 cup; Baking powder - 2 teaspoons; Baking soda - ¼ teaspoon; Salt - ¼ teaspoon; Room-temperature eggs - 3; Sour cream - 1 cup; Vanilla extract - 1 teaspoon; Fresh raspberries - 2 cups; Confectioners' sugar - 2 tablespoons

Ingredients for - Raspberry-Sour Cream Crumb Cake

1. All-purpose flour 1 cup

2. White sugar ⅔ cup

3. Lemon, zested 1

4. Unsalted butter, melted ½ cup

5. All-purpose flour 1 ¾ cups

6. White sugar 1 cup

7. Baking powder 2 teaspoons

8. Baking soda ¼ teaspoon

9. Salt ¼ teaspoon

10. Room-temperature eggs 3

11. Sour cream 1 cup

12. Vanilla extract 1 teaspoon

13. Fresh raspberries 2 cups

14. Confectioners' sugar 2 tablespoons

How to cook deliciously - Raspberry-Sour Cream Crumb Cake

1 . Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch springform pan.

2 . Stage

Stir 1 cup flour, 2/3 cup sugar, and lemon zest together in a bowl; add melted butter and stir with a fork until the mixture turns crumbly. Set aside.

3 . Stage

Mix 1 3/4 cup flour, 1 cup sugar, baking powder, baking soda, and salt together in a large bowl.

4 . Stage

Whisk together the eggs, sour cream, and vanilla in another bowl until they are well blended. Add the egg mixture to the flour mixture in the large bowl and beat until you get a smooth and fluffy batter, about 2 minutes. Pour into the prepared pan; cover with an even layer of raspberries. Sprinkle the topping over the raspberries.

5 . Stage

Bake in preheated oven until a toothpick inserted into the center comes out clean, 38 to 42 minutes. Cool on a wire rack for 20 minutes before removing sides. Dust with confectioners' sugar to serve.