fresh raspberry streusel cake and a confession

I have a confession to make. During the summer, while we’re at the farm we eat dessert every night. Partly because we spend so much time working outside, we feel justified in ‘having a little treat’. The other part is we love settling in on the sofa, at the end of the day, with a big slice of something to watch whatever series we happen to be re-watching. Last summer, I kid you not, we watched the complete Beverly Hillbillies series. This is not a high brow house!

Currently, Ally McBeal is our evening entertainment of choice. Actually, it’s just me. Ralph doesn’t get it. He’s usually snoring after twenty minutes. I, on the other hand, remain completely smitten by with it/her. I’m just about to the episode where Billy and Ally kiss! 

OK, I’ll reel myself back to the premise of my post – dessert. Since raspberries are coming fast and furious, they’ll be the main attraction for the next couple of weeks. This cake is a snap to make. Mix the dry ingredients with the wet ingredients, sprinkle the top with fresh raspberries and the crumb topping and bake! The cake is moist and dense with a hint of sour from the fruit and a bit of sweet crunch from the topping. This recipe needs to go in your ‘must try’ file!

I have a feeling when we finish with Ally that Bonanza will be dusted off…fair is fair.

Fresh Raspberry Streusel Cake slightly adapted from Williams Sonoma

Preheat oven to 350*F

For the crumb topping:

1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
½ cup butter, melted

Stir the flour, granulated sugar and lemon zest together in a small bowl. Add the melted butter and stir until the mixture is crumbly. Set aside.

For the cake:

1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries

Grease and flour a 9-inch round spring form pan.

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.

Pour the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake 40 minutes
Cool for 20 minutes then remove the sides of the spring form pan.

THE LOVE: Use fresh raspberries! This is one of the easiest cakes you’ll ever make.

printable recipe

one year ago: potato salad

two years ago: banana bread

Thanks for reading.

  • Nathalie Godbout

    Magic! Must run out and buy some sour cream!

  • Penny

    I think I see tonight’s dessert!

  • Sandra

    I expect this would work with blueberries as well?

  • I remember that kiss – weren’t you in TO? Didn’t we talk long distance about that kiss? And then…so sad. I loved that show. The cake looks good, too. Right up my raspberry-lovin’ alley.

    • You’re right! I was at a trade show for the Secret Garden and I called you from my hotel room… I’m so glad we found each other when we were young. It would have been a lifetime of not having those moments to share with anybody…

      • AKA – no one as geeky as we were? xo

  • Janice

    I noticed the box set of Ally when we were at the farm and meant to mention it. I have it too! It tooks years for it to be released in the Americas because of music rights. I feel the need to rewatch the whole series every now & then. Um ya – that recipe looks divine. I’m making it this afternoon for dessert tonight!

    • You need to plan to come to the farm again this summer!

  • this is going into my weekend-to-bake list! and I would have no qualms about dessert for dinner, especially if you’ve been working that off during the day!