Nancy’s Recipes

Desserts

Raspberry Sour Cream Crumb Cake

Featured Product: Nancy’s Organic Sour Cream

 

Ingredients

Cakes

  • 2 cups All-purpose Flour
  • ¾ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1 cup Cane Sugar
  • 8 oz. Nancy’s Sour Cream
  • 2 Eggs
  • ¼ cup Applesauce
  • ¼ cup Butter, softened
  • 2 teaspoons Vanilla
  • 1 Pint Fresh Raspberries

Crumb Topping

  • 5 tablespoons unsalted butter, at room temperature
  • ¼ cup sugar
  • ⅓ cup (packed) light brown sugar
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ½ cup chopped Almonds

Glaze

  • 1 cup Powdered Sugar
  • 1 tablespoon Butter, melted
  • 2 tablespoons Milk
  • ½ teaspoons Vanilla

 

Directions

  1. Preheat oven to 350 degrees and prepare a 9 x 9 baking pan with butter or cooking spray.
  2. In a small mixing bowl, combine the ingredients for the crumb topping and set aside.
  3. In a large mixing bowl, whisk together the flour, baking soda and salt. Separately, beat the remaining wet cake ingredients with a hand mixer. Fold the wet ingredients into the dry and incorporate.
  4. Pour the batter into the prepared baking pan. Layer fresh raspberries and the crumb topping over the batter.
  5. Bake the cake for 35-45 minutes, until the top is golden, and a toothpick comes out clean.
  6. Allow the cake to cool for 15 minutes. Meanwhile, whisk together the ingredients for the glaze.
  7. Drizzle the glaze over the cake before cutting and serving.