Ingredients
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2 cups all-purpose flour
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1 cup granulated sugar
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1/2 teaspoon baking powder
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1 cup sour cream
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1/2 cup unsalted butter, melted
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2 large eggs
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1 teaspoon vanilla extract
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1 1/2 cups fresh raspberries
Crumb Topping:
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1/2 cup all-purpose flour
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1/2 cup brown sugar
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1/2 teaspoon ground cinnamon
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1/4 cup unsalted butter, cold and cubed
Instructions
Preheat Oven:
Preheat oven to 350°F (175°C). Grease and flour a 9-inch square baking pan.
Mix Dry Ingredients:
In a large bowl, whisk together 2 cups flour, sugar, baking powder, baking soda, and salt.
Combine Wet Ingredients:
In another bowl, whisk sour cream, melted butter, eggs, and vanilla extract until smooth.
Make Batter:
Add wet ingredients to dry ingredients and mix until just combined. Gently fold in raspberries.
Prepare Crumb Topping:
In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter with a pastry cutter or fork until mixture resembles coarse crumbs.
Bake:
Pour batter into prepared pan. Sprinkle crumb topping evenly over batter. Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Serve:
Allow cake to cool before slicing. Enjoy warm or at room temperature.