Use room-temperature ingredients for the cake batter to ensure a smooth and even texture. Gently fold the raspberries into the batter to prevent them from breaking and bleeding into the cake. If the crumb topping starts to brown too quickly, tent the cake with foil during the last 15 minutes of baking. For a richer flavor, use brown butter in the crumb topping. This cake can be stored in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Raspberry-Sour Cream Crumb Cake
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PREP TIME20 mins
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COOK TIME40 mins
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TOTAL TIME1 hrs
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SERVING16 People
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VIEWS36
Indulge in the delightful harmony of tart raspberries nestled within a moist, tangy sour cream cake, crowned with a buttery, golden crumb topping. This cake is a perfect balance of textures and flavors, ideal for brunch, dessert, or a special occasion.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate41 g
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Cholesterol52 mg
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Fiber2 g
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Protein4 g
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Saturated Fat6 g
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Sodium137 mg
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Sugar23 g
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Fat10 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch springform pan to prevent sticking. (5 minutes)
02 Step
Recipe View 10 mins Make the Crumb Topping: In a medium bowl, combine 1 cup flour, 2/3 cup sugar, and lemon zest. Add the melted butter and mix with a fork until the mixture forms coarse crumbs. Set aside. (10 minutes)
03 Step
Recipe View 5 mins Combine Dry Ingredients for Cake: In a large bowl, whisk together 1 3/4 cups flour, 1 cup sugar, baking powder, baking soda, and salt. (5 minutes)
04 Step
Recipe View 3 mins Combine Wet Ingredients for Cake: In a separate bowl, whisk together the eggs, sour cream, and vanilla extract until smooth. (3 minutes)
05 Step
Recipe View 2 mins Combine Wet and Dry Ingredients: Add the wet ingredients to the dry ingredients and beat until just combined. Do not overmix; a few lumps are okay. (2 minutes)
06 Step
Recipe View 5 mins Assemble and Bake: Pour the batter into the prepared springform pan. Evenly distribute the fresh raspberries over the batter, then sprinkle the crumb topping evenly over the raspberries. (5 minutes)
07 Step
Recipe View 40 mins Bake: Bake in the preheated oven for 38 to 42 minutes, or until a toothpick inserted into the center comes out clean. (40 minutes)
08 Step
Recipe View 20 mins Cool and Serve: Let the cake cool in the pan on a wire rack for 20 minutes before removing the sides of the springform pan. Dust with confectioners' sugar before serving. (20 minutes)
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Riley Schowalter
Jun 11, 2025I've made this recipe several times, and it always comes out perfectly. The sour cream makes the cake so moist and delicious!
Deshaun Gottlieb
Feb 9, 2025Easy to follow recipe and the result is amazing. My family devoured it in one sitting!
Margot Collins
Jan 16, 2025I added a hint of almond extract to the cake batter, and it was fantastic!
Brett Mitchell
Jan 8, 2025This cake was a huge hit at my brunch! The crumb topping is perfectly sweet and crunchy, and the raspberries add a lovely tartness.