Raspberry Sour Cream Cake

Rasp Sour Cream Cake 9

This was a definite crowd favourite when I made it at a recent lunch. Plus, it’s super easy!! Say no more, right?

Rasp Sour Cream Cake 1

What you’ll need:

For the crumble topping:
1 cup flour
2/3 cup caster sugar
Grated zest of 1 lemon
125g butter, melted

For the cake:
1 & 3/4 cups flour
1 cup caster 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

Rasp Sour Cream Cake 2

First up, preheat the oven to 180°C, then grease & flour a 10 inch cake tin.

Rasp Sour Cream Cake 3

Now, to make the crumbly topping, stir together the flour, sugar & lemon zest. Add the melted butter & stir with a fork until it’s got a delicious crumbly texture then set aside.

Rasp Sour Cream Cake 4

Cake next! In one bowl stir together the flour, sugar, baking powder, baking soda & salt. In another bowl whisk up the eggs, sour cream & vanilla until they’re well blended. Make a well in the centre of the flour mixture & pour in the sour cream mixture. Beat until smooth & fluffy, about 2 minutes.

Rasp Sour Cream Cake 5

Pour the batter into the cake tin then evenly scatter the raspberries on top.

Rasp Sour Cream Cake 6

Crumble your crumble (see what I did there?) over the top & then pop it into the oven.

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Bake until the top is golden brown & a toothpick inserted into the middle comes out clean about 35-45 minutes, depending on your oven. Transfer to a wire rack & leave to cool for about 20 minutes. Dust with icing sugar if you want & let the compliments roll in!

Rasp Sour Cream Cake 8