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Raspberry Crumb Cake

Raspberry Crumb Cake
  • Prep 20 min
  • Total 1 hr 30 min
  • Servings 9
Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.
Updated August 11, 2011
Make With
Make With
Gold Medal Flour

Ingredients

Cake

  • 1/2 box Betty Crocker™ Super Moist™ yellow cake mix (1 2/3 cups)
  • 1/4 cup sour cream
  • 3 tablespoons vegetable oil
  • 3 tablespoons water
  • 1 egg
  • 3/4 cup fresh raspberries

Topping

  • 1/2 cup sugar
  • 1/3 cup sliced almonds
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 3 tablespoons butter or margarine, softened

Garnish

  • Fresh raspberries, if desired
  • Fresh mint leaves, if desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 9- or 8-inch square pan with baking spray with flour.
  • 2
    In large bowl, beat cake mix, sour cream, oil, water and egg with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Spread in pan. Place raspberries on top of batter.
  • 3
    In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
  • 4
    Bake 9-inch pan 30 to 40 minutes, 8-inch pan 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool at least 30 minutes before serving. Garnish with fresh raspberries and mint leaves.

  • Frozen berries (not packed in any syrup), thawed and drained, can be used in place of the fresh raspberries.
  • This is a great cake to bring to a friend’s house, along with coffee or latte, in the morning or afternoon.
  • You can use the remaining cake mix (about 1 2/3 cups) to make about 12 cupcakes. Add 2 eggs, 1/2 cup water and 3 tablespoons vegetable oil to the cake mix. Mix and bake as directed on box.

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
120
Total Fat
13g
20%
Saturated Fat
4 1/2g
24%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
210mg
9%
Potassium
70mg
2%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
6%
Sugars
23g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
2%
2%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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