Hello, friends. In all the summertime craziness, I just haven't found time to blog. I've been filing things away in the back of mind to pull back out and post about. Because I'm a big fan of raspberries and eating, this post is the first to be pulled from the far reaches of my brain. Plus, I figure it's about time for fall raspberries, so maybe someone can use this now. I don't remember the source for this recipe. I'm pretty sure I found it on the internet somewhere, most likely Allrecipes, because that's my favorite recipe finder.
Fresh Raspberry Crumb Cake
Cake:
2 C all-purpose flour
2 tsp. baking powder
1/2 tsp salt
1/4 C butter, softened
3/4 C sugar
1 large egg
1/2 C milk
2 C fresh raspberries
Topping:
1/2 C light brown sugar
3 tablespoons Flour
2 tsp. cinnamon
3 Tbsp butter
Preheat oven to 375'
Combine the flour, baking powder, salt. Set aside.
Cream the butter and sugar, beat in the egg. Add the flour mixture and milk. Stir only until moistened. Fold in the berries and turn into a greased and floured 9" springform pan.
Stir together the brown sugar, flour, and cinnamon and cut in the butter with a pastry blender until fine.
Sprinkle the streusel topping on the cake and bake for 45-50 minutes. Loosen the edges of the pan and remove the springform. Serve warm.
This is so very yummy. I promise you won't be disappointed!
