Raspberry Crumb Cake
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.
Ingredients
1/2 box yellow cake mix (1 2/3 cups)
1/4 cup sour cream
3 tablespoons vegetable oil
3 tablespoons water
1 egg
3/4 cup fresh raspberries
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.
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. Spread in pan. Place raspberries on top of batter.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and 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. Garnish with fresh raspberries and mint leaves.
Stop Second-Guessing Every Meal
Get a personalized eating plan for YOUR PCOS type. Know exactly what to eat this week.
Personalized for your PCOS type
Delivered in 24 hours
Just $9 one-time
No subscription. No commitment.
Comments
Register or log in to add a comment