What you need,
For the topping,
½ flour
1/3 cup sugar
Zest of 1 lemon
4 tbsp. butter, melted and cooled slightly
For the cake,
1¾ cup all-purpose flour
1 cup sugar
2 tbsp. baking powder
¼ tsp. baking soda
¼ tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla
2 cups fresh raspberries
Heat your oven to 350 degrees. Spray and 8x11 inch pan with
non-stick spray and set aside.
In a small bowl mix together all the ingredients for the
topping. It will get smooth and you will think, this is kind of weird but just
set it aside and trust the process!
In a large bowl whisk together the flour, sugar, baking
powder, baking soda and salt.
In a separate bowl whisk the eggs and sour cream until
smooth. Stir in the vanilla.
Add the wet ingredients to the dry and fold together until
just combined. Don’t over mix, you want a nice tender cake and if you over mix
the batter it will be tough and not so nice.
Carefully fold in the raspberries.
Pour the batter into the prepared pan and spread it evenly
into the pan.
Using a fork mix up the topping, it will be a little hard because
the butter will have set up a bit, but it should crumble up, just like you want
it to.
Using your fingers crumble the topping over the top of the
cake.
Bake for 35-45 minutes. Use a toothpick to test the center
of the cake after 35 minutes, when it comes out with just a few crumbs on it,
the cake is done.
Remove the cake and place on a rack to cool.
Serve as is, with some ice cream or whipped cream. A nice
latte to wash it down would be lovely!
Jen of My Tiny Oven
