Some recipes are old, some are new. Gus suggested I make this one from a Williams Sonoma cookbook. It's now a new family favorite. Fresh berries inside a sour cream cake under a crumbly topping. Delish! (Jane)
Berry Sour Cream Crumb Cake
1 cup plain flour
2/3 cup sugar
Grated zest of 1 lemon
4 oz. butter
For the cake
1 3/4 cups of flour
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla
2 cups of fresh berries - raspberries are the best, but blueberries and blackberries work too - you could even combine two or more types of berries!
1. Preheat oven to 350F. Prepare a 10 inch round springform pan.
(To prepare pan: take a piece of greaseproof paper and put baking pan on top. Go around the outside with a pencil and cut out circle. Take a dab of butter onto left over greaseproof paper and grease inside of pan. Add in a tablespoon of flour and shake around. Put in the precut circle of greaseproof paper.)
2. Make crumb topping: stir flour, sugar and lemon zest in small bowl. Melt butter and add to flour mixture and stir with fork until crumbly.
3. To make cake: stir together flour, sugar, baking powder and baking soda.
4. In another bowl whisk together eggs, sour cream, and vanilla. Make a well in center of dry ingredients and add sour cream mixture. Beat until smooth about 2 minutes.
5. Spoon batter into prepared pan and spread evenly. Cover with berries. Sprinkle crumble topping all over.
6. Bake until topping is golden brown - about 50 minutes. A toothpick or skewer inserted in the center of the cake should come out clean.
7. Put pan on cake rack and cool for about 20 minutes before removing sides of springform pan.
8. Optional: dust with powered sugar and serve warm with your favorite cup of tea or coffee!