Hi there! It's been awhile since I posted a recipe. I have missed posting. So as summer comes to an end, I know berries were very in at the beginning of the summer, I saw so many delicious very berry desserts, I had to make one.
I really liked that this recipe did not require a lot of sugar. And crumb topping is now one of my favorite things to make, it's fun to make and tastes really good too.
This recipe called for 1 3/4 cups of plain yogurt, but I used my own homemade buttermilk as a substitute which was 1 3/4 cups of milk combined with 1 tablespoon of fresh lime juice. If you are using Splenda 12 packets is equivalent to 1/2 cup of any no calorie sweetener. Also I thawed the raspberries for 30 seconds in the microwave and drained the excess juices.
Raspberry-Brown Sugar Crumb Cake
- 3 cups of all purpose flour
- 1/2 cup sugar
- 12 packets of Splenda
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- 2 large eggs
- 1 3/4 cups milk
- 1 tablespoon fresh lime juice
- 2 teaspoons vanilla extract
- 12 ounces thawed raspberries
Preheat oven 375 F. Using a 13 x 9 baking pan, I used a glass baking pan, and covered it with unsalted butter. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Add only 4 tablespoons of the unsalted butter to the flour mixture, I used my fingertips to distribute the butter in the dry ingredients.
Now separate 1/2 cup of the flour mixture and set aside in a different bowl, this will be used for the crumb topping.
Add the last 2 tablespoons of unsalted butter and light brown sugar to this 1/2 cup of flour mixture. I used a butter knife to combine the ingredients well. Once they have been distributed well set aside.
----Now in a measuring cup measure milk and add the tablespoon of lime juice, stir and set aside.
Add the eggs, milk, and vanilla to the flour mixture and using a hand mixer combine until all ingredients are incorporated and there are no lumps. Slowly add in the raspberries and distribute throughout batter with a spatula.
Finally spread the batter onto your 13 x 9 baking dish, and sprinkle evenly with the crumb topping. Bake for 25 minutes if your baking pan is not a glass one or until the edges have lightly browned (see picture below). However since I did use a glass baking dish I baked my crumb cake for 29 minutes. Why? Glass takes longer to heat up. This recipe makes 12 servings of a good size.
Bake with love :)