Raspberry Crumb Cake
Prep Time :
20 Minutes
Total Time : 1 Hour
30 Minutes
Servings : 9
Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.
Ingredients
Cake
- ½ box Betty Crocker® SuperMoist® yellow cake mix
- 60 grams sour cream
- 3 tablespoons vegetable oil
- 3 tablespoons water
- 1 egg
- 100 grams fresh raspberries
Topping
- 100 grams sugar
- 65 grams sliced almonds
- 3 tablespoons all-purpose flour
- 3 tablespoons butter or margarine, softened
Garnish
- Fresh raspberries
- Fresh mint leaves
Preparation
- Heat oven to 180°C (170°C for dark or nonstick pan). Spray bottom and sides of 20 or 23 cm square pan with baking spray with flour.
- In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
- In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
- Bake 23cm pan 30 to 40 minutes, 20cm pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.
