RASPBERRY CRUMB CAKE

Raspberry Crumb Cake image

Pretty pieces of fresh raspberries peek out from every piece of this moist, tender cake.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 9

Number Of Ingredients 12

Ingredients

1/2 box Betty Crocker™ Super Moist™ 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
1/2 cup sugar
1/3 cup sliced almonds
3 tablespoons Gold Medal™ all-purpose flour
3 tablespoons butter or margarine, softened
Fresh raspberries, if desired
Fresh mint leaves, if desired

Steps:

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.
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.
In small bowl, stir topping ingredients with fork until well mixed. Sprinkle evenly over batter and raspberries.
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.

Nutrition Facts : Calories 270, Carbohydrate 35 g, Cholesterol 35 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 23 g, TransFat 0 g