Raspberry Crumb Cake

ByElina

Ingredients

Cake

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

Topping

1/2
cup sugar
1/3
cup sliced almonds
3
tablespoons all-purpose flour
3
tablespoons butter or margarine, softened

Garnish

Fresh raspberries, if desired
Fresh mint leaves, if desired

Steps

  • 1
    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.
  • 2
    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.
  • 3
    In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
  • 4
    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.

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This recipe is ridiculously simple. As I was putting it together the other night, it reminded me of a dump cake. I used peach pie filling with this recipe, however, you can use blueberries, apples, cherries, strawberries, etc. The possibilities are endless!! If you are looking for a delicious sweet treat, look no further! This will have you going back for seconds!! Enjoy!!