You’re just waking up from the aftermath of a Saturday night of debauchery, right? You know what that means… Sunday Brunch! Fix this up for your homies & let the Sunday Funday begin.
FOR THE CRUMB TOPPING:
- 1 cup all-purpose flour
- 2/3 cup granulated sugar
- Grated zest of 1 lemon
- 8 tablespoons (1 stick) unsalted butter, melted
FOR THE CAKE:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3 eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 2 tablespoons confectioners’ sugar
- Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.
- To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. 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, granulated 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 flour mixture 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 and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners’ sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.
Recipe via FoodChannel.com
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