Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.
Raspberry Crumb Cake
- Prep Time 20 min
- Total 1 hr 30 min
- Servings 9
- Ingredients 12
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
Make With
Gold Medal Flour
Instructions
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Step1Heat 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.
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Step2In 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.
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Step3In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
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Step4Bake 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.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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