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.
one year ago: potato salad
two years ago: banana bread
Thanks for reading.
