Because of the fresh fruit, this cake is best within the first couple of days. 1 teaspoon salt cup plus 3 tablespoons sugar divided 6 tablespoons unsalted butter room temperature 1 teaspoon vanilla extract 2 teaspoon almond extract 2 large eggs 1 cup milk 1 tablespoon ground cinnamon 2 cups raspberries I used frozen Instructions To make the crumb topping, whisk flour, sugar, and salt in a medium bowl. Serve with a dusting of confectioners’ sugar.Ĭover leftover cake tightly and store in the refrigerator for up to 5 days. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. If the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil. The cake is done when a toothpick inserted in the center comes out clean. Sprinkle the crumbs and sliced almonds on top.īake for 35 to 40 minutes. Stir in the melted butter until crumbs form.ĭot raspberries all over the top of the cake batter. With a fork, mix the flour, brown sugar, and cinnamon together. With the mixer on low speed, mix in the dry ingredients until smooth. Scrape down the sides and up the bottom of the bowl as needed. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed for about 2 minutes until smooth and creamy. Whisk the flour, baking powder, baking soda, and salt together. Grease and lightly flour a 9-inch springform pan.
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