RASPBERRY SOUR CREAM BUCKLE

By BobD

Ingredients

• SERVES 6
• FOR CAKE
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 teaspoon pure vanilla extract
• 2 large eggs
• 1/3 cup sour cream
• 2 cups raspberries (1/2 lb)
• FOR STREUSEL
• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 1/2 teaspoon cinnamon
• 1/8 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
• 1/4 cup chopped walnuts
• ACCOMPANIMENT: softly whipped cream

Details

Servings 6
Adapted from gourmet.com

Preparation

Step 1

MAKE CAKE:

Preheat oven to 375F with rack in middle.

Butter a 9-inch round cake pan (2 inches deep).

Whisk together flour, baking powder, baking soda, and salt.
Beat butter, granulated sugar, and vanilla with an electric mixer at medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs 1 at a time, beating well after each addition. Beat in sour cream.

At low speed, mix in flour mixture until just incorporated (batter will be thick). Spread batter evenly in cake pan and top with raspberries.

MAKE STREUSEL:

Stir together brown sugar, flour, cinnamon, and salt in a medium bowl. Blend in butter with your fingertips until mixture resembles coarse meal, then blend in walnuts.

Sprinkle streusel over batter, then bake until topping is golden-brown and a wooden pick inserted into center of cake comes out clean, 40 to 45 minutes.

Cool to warm, about 20 minutes.