Raspberry Almond Crumb Cake
Simple and understated, this raspberry almond breadcrumb cake is fluffy and buttery, a balanced contrast to the crunchy cinnamon crumb on top. Served with roasted almonds, juicy raspberries, and powdered sugar sprinkles - I can confidently say it's love initially sight.
1 and 1/3 cups (166 g) all-purpose flour (scooped and blended)
1 teaspoon leaven
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
1/2 cup (115 g) unsalted butter, softened at temperature
3/4 cup (150 g) sugar
2 large eggs, at temperature
1/2 cup (120 mL) whole soured cream , at temperature
1 teaspoon pure vanilla
3/4 teaspoon flavorer
1/4 cup (31 g) all-purpose flour
1/4 cup (50 g) light or dark sugar
1/4 teaspoon ground cinnamon
2 tablespoons (30 g) unsalted butter, melted
1 cup (170 g) fresh or frozen raspberries (not thawed)
3/4 cup (65 g) sliced almonds
optional: confectionery sugar for sprinkling
1.Preheat oven to 350 ° F (177 ° C). Grease and lightly flour a 9-inch pan.
2.Prepare the cake: beat flour, leaven , bicarbonate of soda and salt. Set aside.
3.In a large bowl employing a hand mixer or stand mixer equipped with a beater or whisk, beat the butter and sugar together at high speed until soft and smooth. , about 2 minutes. Scrape the edges and bottom of the bowl with a rubber spatula as required . Add eggs, soured cream , vanilla and flavorer . Beat on medium-high speed until smooth. The mixture may appear thickened; this is often good. Scrape the edges and bottom of the bowl as required . employing a mixer on low speed, add the dry ingredients until smooth. Don't mix it up an excessive amount of . The dough will become thick. Share within the prepared skillet. Set aside.
4.Prepare the breadcrumb filling: employing a fork, mix the flour, sugar and cinnamon. Add the melted butter until it becomes crumbly.
5.Spread the raspberries on top of the cake batter. Sprinkle with breadcrumbs and almond flakes.
Bake for 35 to 40 minutes. Cooking times vary, so remember of your timing. The cake is baked when the toothpick inserted within the center comes out clean. If you discover the highest of the cake browning too quickly within the oven, cover it lightly with aluminium foil .
6.Remove the cake from the oven and place on a wire rack. Let it cool slightly for a couple of minutes before slicing. i like to recommend serving it with icing sugar!
7.Cover the remaining cake tightly and store within the refrigerator for up to five days. due to the fresh fruit, this cake is best within the first two days.