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Saturday's Recipe - Raspberry Sour Cream Cake

The full name for this yummy delight is actually - Fresh Raspberry-Sour Cream Crumb Cake.   I made it quickly one day for the Pastor's meeting at Oasis.  I was in a rush, so it came out piping hot.  I am not sure, but I don't think there was much left.  Pastor Bubba had 3 ? pieces - don't tell Nedra! 

Fresh Raspberry Sour Cream Crumb Cake
by Williams - Sonoma (Muffin book)

FOR THE TOPPING:
1 cup all purpose flour
2/3 cup sugar
Grated zest of 1 lemon (optional)
1/2 cup unsalted butter, melted

FOR THE CAKE:
1 3/4 cups all-purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 cup sour cream (8 oz)
1 teaspoon vanilla extract
2 cups fresh raspberries
2 tablespoons confectioners' sugar

Preheat oven to 350 degrees (180 degrees C).  Grease/flour a 10-inch round springform pan. For the topping: mix the first 3 ingredients and then add the melted butter.  Use a fork to combine to a crumb consistency and set aside.

For the cake: mix together the flour, sugar, baking powder and soda and the salt.  In a separate bowl, whisk the eggs, sour cream and vanilla until well blended.  Make a well in the center of the dry ingredients and add the liquid.  Beat until smooth and fluffy ( about 2 minutes ).  

Spoon the batter into the pan and spread evenly.  Cover with the raspberries and sprinkle the crumb topping over the berries.  Bake until the topping is golden brown - about 38-42 minutes.  A tooth pick should come clean from the center.  Transfer the pan to a wire rack and cool for 20 minutes.  Removed the sides of the pan and dust with the confectioners' sugar.  Cut into wedges and serve. 

Enjoy !!!!!

In His service
Mally

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