Raspberry Crumb Cake

Health score
1%
Raspberry Crumb Cake
90 min.
9
335kcal

Suggestions


Indulge in the delightful flavors of our Raspberry Crumb Cake, a perfect treat for any morning meal, brunch, or dessert occasion. This scrumptious cake combines the sweetness of fresh raspberries with a buttery crumb topping, creating a harmonious balance that will tantalize your taste buds. With just 90 minutes of preparation and baking time, you can easily whip up this delicious dessert that serves nine, making it an ideal choice for gatherings with family and friends.

Imagine the aroma of this cake wafting through your kitchen as it bakes to golden perfection. The moist cake base, enriched with sour cream, provides a tender crumb that pairs beautifully with the tartness of the raspberries. Topped with a crunchy almond streusel, each bite offers a delightful contrast in texture that will leave everyone wanting more.

Whether you enjoy it as a sweet breakfast treat with your morning coffee or as a delightful dessert after dinner, this Raspberry Crumb Cake is sure to impress. Garnish it with fresh raspberries and mint leaves for an elegant touch that elevates its presentation. So, gather your ingredients and get ready to create a memorable dish that will have your loved ones raving about your baking skills!

Ingredients

  • 1.7 cups cake mix yellow
  • 0.3 cup cream sour
  • tablespoons vegetable oil 
  • tablespoons water 
  •  eggs 
  • 0.8 cup raspberries fresh
  • 0.5 cup sugar 
  • 0.3 cup almonds sliced
  • tablespoons flour all-purpose
  • tablespoons butter softened
  • serving raspberries fresh
  • leaves mint leaves fresh

Equipment

  • bowl
  • frying pan
  • oven
  • hand mixer
  • toothpicks

Directions

  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.
  3. Spread in pan.
  4. Place raspberries on top of batter.
  5. In small bowl, stir topping ingredients with fork until well mixed.
  6. Sprinkle evenly over batter and raspberries.
  7. 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.
  8. Garnish with fresh raspberries and mint leaves.

Nutrition Facts

Calories335kcal
Protein4.24%
Fat34.54%
Carbs61.22%

Properties

Glycemic Index
23.01
Glycemic Load
9.4
Inflammation Score
-3
Nutrition Score
7.0195652764776%

Flavonoids

Cyanidin
7.71mg
Petunidin
0.05mg
Delphinidin
0.22mg
Malvidin
0.02mg
Pelargonidin
0.16mg
Peonidin
0.02mg
Catechin
0.26mg
Epigallocatechin
0.16mg
Epicatechin
0.61mg
Epigallocatechin 3-gallate
0.09mg
Eriodictyol
0.01mg
Naringenin
0.01mg
Isorhamnetin
0.09mg
Kaempferol
0.02mg
Quercetin
0.19mg

Nutrients percent of daily need

Calories:334.78kcal
16.74%
Fat:13.08g
20.12%
Saturated Fat:3.12g
19.47%
Carbohydrates:52.17g
17.39%
Net Carbohydrates:50.07g
18.21%
Sugar:31.18g
34.65%
Cholesterol:21.96mg
7.32%
Sodium:372.5mg
16.2%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.62g
7.23%
Phosphorus:175.35mg
17.54%
Manganese:0.29mg
14.64%
Vitamin E:2.01mg
13.42%
Calcium:117.02mg
11.7%
Vitamin B2:0.2mg
11.51%
Folate:42.1µg
10.53%
Vitamin K:11.03µg
10.5%
Vitamin B1:0.14mg
9.12%
Fiber:2.1g
8.41%
Iron:1.37mg
7.59%
Vitamin B3:1.4mg
6.98%
Selenium:4.14µg
5.91%
Vitamin C:4.44mg
5.38%
Magnesium:19.22mg
4.8%
Vitamin A:238.9IU
4.78%
Copper:0.09mg
4.58%
Vitamin B5:0.34mg
3.42%
Vitamin B6:0.06mg
3%
Zinc:0.4mg
2.65%
Potassium:90.36mg
2.58%
Vitamin B12:0.11µg
1.76%