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| Warm creamy almond cake, strawberry center and cinnamon streusel throughout...with a pinch of chocolate for good measure.....S is for Summer, S is for Strawberry. (Photo credit: Wikipedia) |
Crumbly sweet toppings are sprinkled as a final layer on top of coffee cakes or muffins before baking or are sometimes used as a filling. Another term for this common topping is streusel, a German word that means "sprinkle". Such toppings consist of flour, sugar, sometimes spices, nuts, or citrus zest, and butter. The butter, either melted or cut into pieces, is worked into the flour and other ingredients to form coarse crumbs. Streusel topping bake into a crumbly or crusty texture, depending on the ingredients used.
It is good to try your sprinkling ability with this Fresh Raspberry-Sour Cream Crumb Cake recipe. Not only will it look precious but even taste delicious!
You will need:
For
the crumb topping:
1 cup (5 oz/155 g) all-purpose (plain) flour
2/3 cup (5 oz/155 g) granulated sugar
Grated zest of 1 lemon
1/2 cup (4 oz/125 g) unsalted butter, melted
For the cake:
1 ¾ cups (9 oz/280 g) all-purpose (plain) flour
1 cup (8 oz/250 g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda (bicarbonate of soda)
1/4 teaspoon salt
3 large eggs
1 cup (8 oz/250 g) sour cream
1 teaspoon vanilla extract (essence)
2 cups (8 oz/250 g) fresh raspberries
2 tablespoons confectioners’ (icing) sugar
Here’s how:
Preheat the oven to 3500F (1800C). Grease and
flour a 10-inch (25-cm) round springform pan.
To make the crumb topping, stir together the flour, sugar and zest in a small bowl. 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, 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 dry ingredients 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, 38-42 minutes. A toothpick inserted into the center of the cake should come out clean. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust with the confectioners' sugar and serve warm or at room temperature, cut into wedges.
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