Raspberry Crumb Cake

Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.

BettyCrockerRecipe by BettyCrocker

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20 minutes

1 hour 30 minutes

9 servings



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Nutrition Info

  • 1 Serving
  • 270
  • 13g
    (Saturated Fat 5g, Trans Fat 1g)
  • 40mg
  • 190mg
  • 35g
    (Dietary Fiber 1g, Sugars 22g)
  • 3g
  • Percent Daily Value*
  • 4%
  • 2%
  • 6%
  • 4%
  • Exchanges
  • 2
  • 1 1/2
  • 1
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Substitution

    Frozen berries (not packed in any syrup), thawed and drained, can be used in place of the fresh raspberries.

  • Serve-With

    This is a great cake to bring to a friend’s, along with coffee or latte, in the morning or afternoon.

Ingredients

  • Cake
  • 1 3/4  cups yellow cake mix with pudding (from 18.25-oz box)
  • 1/3  cup sour cream
  • 2  tablespoons all-purpose flour
  • 2  tablespoons vegetable oil
  • 2  tablespoons water
  • 1  egg
  • 3/4  cup fresh raspberries
  • Topping
  • 1/2  cup sugar
  • 1/3  cup sliced almonds
  • 3  tablespoons all-purpose flour
  • 3  tablespoons butter or margarine, softened
  • Garnish
  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired

Directions

  1. 1Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  2. 2In large bowl, beat cake mix, sour cream, 2 tablespoons flour, the oil, water and egg with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
  3. 3In small bowl, stir topping ingredients until well mixed. Sprinkle evenly over batter and raspberries.
  4. 4Bake 28 to 38 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

Categories: Course, Desserts, Cakes

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