Raspberry Crumb Cake

Name: Raspberry Crumb Cake
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 9
Cuisine: Global
Ingredients: 79 milliliters sliced almonds; 3 Tbsps butter or margarine, softened; 1 egg; 3 Tbsps Gold Medal® all-purpose flour; 177 milliliters fresh raspberries; 59 milliliters sour cream; 118 milliliters sugar; 3 Tbsps vegetable oil; 3 Tbsps water; 394 milliliters 1/2 box Betty Crocker® SuperMoist® yellow cake mix

You can never have too many morn meal recipes, so give Raspberry Crumb Cake a try. One portion of this dish contains about 6g of protein, 16g of fat, and a total of 538 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 9. If you have almonds, cake mix, egg, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 30 minutes.

Instructions

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.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

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.

Ingredients you will need

Sour Cream

Cake Mix

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Spread in pan.

Ingredients you will need

Spread

Equipment you will use

Frying Pan

Place raspberries on top of batter.

Ingredients you will need

Raspberries

In small bowl, stir topping ingredients with fork until well mixed.

Equipment you will use

Bowl

Sprinkle evenly over batter and raspberries.

Ingredients you will need

Raspberries

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.

Equipment you will use

Toothpicks