•It is a rare occasion in the summer to have our house filled with the smells of baking. This a very rustic cake that has a moist texture with yummy raspberries and a hint of lemon. If you are being invaded by blackberries this summer, they would be just as delicious.
For the cake 1 3/4 cup flour 1/2 cup brown sugar 1/2 cup granulated sugar 1/2 tsp kosher salt 2 tsp baking powder 1/2 tsp baking soda 3 eggs 1 cup sour cream 1 tsp pure vanilla 1 tbls lemon juice 1 1/2 cup fresh raspberries Topping 1/2 cup flour 1/3 cup brown sugar 1 tsp lemon zest 1/4 tsp kosher salt 4 tbls unsalted butter powder sugar for dusting serves 8 prep and cooking time 90 min 350° Heat oven to 350° Grease your baking dish lightly with a little butter. In a small bowl, combine with your fingers all of the ingredients for the topping until the butter is incorporated throughout. In a separate large bowl whisk together the flour, sugars, baking soda, baking powder and salt. In yet another bowl (#3) whisk together the eggs, vanilla, lemon juice and sour cream. Pour the wet ingredients into the dry, and light fold in with a spatula until just combined-don’t over mix. Pour into the prepared baking dish. Rinse the raspberries and dot over the batter. Sprinkle on the topping and pop in the oven 45-60 min until a toothpick inserted in the middle comes out clean. Let cool 30 min, dust with a little powdered sugar♥Enjoy