Super Crumb Raspberry Almond Crumb Cake
"[Photograph: Yvonne Ruperti] Note:This crumb cake can also be made in a 13- by 9- inch pan. The result will be not quite as tall and the baking time will be about 25 minutes. About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore...."
INGREDIENTS
•
For the Batter:
•
1 1/2 cups (7 1/2 ounces) all-purpose flour
•
1/4 cup (1 3/4 ounces) granulated sugar
•
1/4 cup (1 3/4 ounces) packed light brown sugar
•
2 teaspoons baking powder
•
1/2 teaspoon salt
•
2 tablespoons (1 ounce) unsalted butter, melted
•
1 tablespoon canola oil
•
1 large egg
•
1 tablespoon vanilla extract
•
3/4 cup milk
•
1/3 cup seedless raspberry preserves
•
1/2 pint fresh raspberries, divided
•
For the Crumb Topping:
•
2 3/4 cups (13 2/4 ounces) all-purpose flour
•
1 cup (7 ounces) packed light brown sugar
•
1/3 cup sliced almonds
•
1 tablespoon cinnamon
•
1/2 teaspoon salt
•
1 tablespoon vanilla extract
•
18 tablespoons (9 ounces) unsalted butter, melted
Comments & Reviews
Just A Pinch Sweepstakes