Super Crumb Raspberry Almond Crumb Cake
Super Crumb Raspberry Almond Crumb Cake takes approximately 1 hour from beginning to end. For $1.23 per serving, you get a breakfast that serves 9. Watching your figure? This lacto ovo vegetarian recipe has 583 calories, 7g of protein, and 29g of fat per serving. This recipe from Serious Eats requires raspberries, egg, flour, and cinnamon. 295 people were impressed by this recipe. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Raspberry-Almond Crumb Cake, Super Crumb Cake, and Raspberry Almond Crumb Tart are very similar to this recipe.
Servings: 9
Ingredients:
1/3 cup sliced almonds
2 teaspoons baking powder
1 tablespoon canola oil
1 tablespoon cinnamon
1 large egg
2 3/4 cups (13 2/4 ounces) all-purpose flour
1/4 cup (1 3/4 ounces) granulated sugar
1 cup (7 ounces) packed light brown sugar
3/4 cup milk
1/2 pint fresh raspberries, divided
1/3 cup seedless raspberry preserves
1/2 teaspoon salt
18 tablespoons (9 ounces) unsalted butter, melted
1 tablespoon vanilla extract
Equipment:
baking pan
bowl
oven
whisk
frying pan
butter knife
wire rack
Cooking instruction summary:
Procedures 1 Adjust rack to middle position and preheat oven to 350°F. Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth. Spread into prepared pan. 2 Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top. 3 For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar, almonds, cinnamon, and salt. Add vanilla and melted butter, and then toss with fingertips until mixture forms large moist crumbs. Scatter over top of batter. Dot with remaining raspberries. 4 Bake until center is firm to the touch, about 35 minutes. Transfer pan to wire rack to cool. Serve warm or room temperature.
Step by step:
1. 1
2. Adjust rack to middle position and preheat oven to 350°F. Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl.
3. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth.
4. Spread into prepared pan.
5. 2
6. Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top.
7. 3
8. For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar, almonds, cinnamon, and salt.
9. Add vanilla and melted butter, and then toss with fingertips until mixture forms large moist crumbs. Scatter over top of batter. Dot with remaining raspberries.
10. 4
11. Bake until center is firm to the touch, about 35 minutes.
12. Transfer pan to wire rack to cool.
13. Serve warm or room temperature.
Nutrition Information:
covered percent of daily need
