Fresh Raspberry Sour Cream Crumb Muffins

You read right.  Fresh Raspberry Sour Cream Crumb Muffins.  Does anything sound more heavenly?  You want a peek?

Here’s a birds eye view:

Now, let’s go on a trip down Memory Lane.  It was Friday.  I went to the grocery store, Harris Teeter, and happened upon a display of beautiful raspberries, five containers for $5.  I couldn’t resist, so I scooped up five containers and went straight home (After I grabbed the milk and eggs, of course).

If you know anything about Dameian, my boyfriend, you know that he looked at me with that “What the heck are you going to do with five packages of raspberries?” look.  Make some yummy raspberry thingy.  Duh.

So, without further ado, I present “Fresh Raspberry Sour Cream Crumb Muffins.”  Live and in color.

Dang, her little dress is torn!

Uh oh.

The recipe, courtesy of Williams Sonoma, is for a cake, I made muffins.

Fresh Raspberry Sour Cream Crumb Cake

Ingredients:

For the crumb topping:

1 cup all-purpose flour
2/3 cup granulated sugar
Grated zest of 1 lemon
8 Tbs. (1 stick) unsalted butter, melted

For the cake:

1 3/4 cups all-purpose flour
1 cup granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 cup sour cream
1 tsp. vanilla extract
2 cups fresh raspberries
2 Tbs. confectioners’ sugar

Directions:

Preheat an oven to 350°F. Grease and flour a 10-inch round springform pan.

To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt.

In another bowl, whisk together the eggs, sour cream and vanilla until well blended. Make a well in the center of the flour mixture and add the sour cream mixture. Beat until smooth and fluffy, about 2 minutes.

Spoon the batter into the prepared pan and spread evenly. Cover evenly with the raspberries. Sprinkle the crumb topping evenly over the berries.

Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Dust the cake with the confectioners’ sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.

My Tips:

• Use half of the melted butter called for in the crumb topping.  I thought it was too much.  Or better yet, try an oatmeal crumb topping.  Or lose the topping all together.
• Don’t make muffins, make the cake.  The muffins were really tough to remove from the muffin tin.
• Try not to eat three in one day.

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