Raspberry Crumb Cake

Raspberry Crumb Cake

When I was a kid we had a patch of raspberries in the back of the yard. It was always a special treat to go out on a summer day and harvest the raspberries, warm from the sun. We did lose berries to birds and squirrels and it became my Father’s mission to save as many berries as he could. When we got a new dog, my Dad was sure berry theft would go down. But we seemed to be getting even fewer berries. One day, my Mom caught the dog eating raspberries right off the plants. Mystery solved. I love using fresh raspberries to make this crumb cake, but frozen will work, too. This is a great summer dessert- eaten just the way it is. You can also serve it topped with additional berries, ice cream or whipped cream.

Raspberry Crumb Cake

For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I like fresh but frozen work
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)

Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.