Raspberry Crumb Cake
Simple Recipes Desserts Fruits
Creamy filling with raspberries between two layers of crumbly dough. And what's even better: the dough doesn't need to be kneaded, rolled or scraped, just mix briefly in the food processor and sprinkle in the pan. Wonderfully simple!
The cake can also be made with blueberries, peach slices, apricots or plums.
Ingredients
Base
280g all-purpose flour (BL55)
120g sugar
250g cold butter
1 pinch salt
Filling
450g raspberries
3 eggs
200g sugar
150g sour cream
75g all-purpose flour (BL55)
zest from 1/2 lemon
1 pinch salt
How to prepare raspberry crumb cake
- Put the flour, salt and sugar in a food processor and mix for 10 seconds at high speed. Add the butter cut into cubes and mix briefly (about 3-4 seconds) at medium speed just until it looks like coarse breadcrumbs.
- Sprinkle half of the "crumbs" on the bottom of an 18 x 28 cm pan. Put the rest of the "crumbs" in the refrigerator until you need them.
- Bake the base at 180°C for 15 minutes. Remove the pan from the oven and let it cool while you prepare the filling.
- Beat the eggs and sugar with a mixer until you have a pale yellow mixture (about 3 minutes). Add the sour cream and lemon zest and mix with the mixer until smooth. Add the flour and salt and mix gently with a whisk. You'll get a soft, flowing mixture, like crepe batter.
- Add the raspberries to the batter above. Pour over the semi-baked base. Level the raspberries. Sprinkle the rest of the "crumbs" over the raspberries.
- Bake the cake at 180°C for 45-50 minutes.
- Cut only after it has completely cooled.
The base
The filling
The crumb topping
Baked cake
