Dust the cake with the confectioners' sugar and serve warm or at room temperature, cut into wedges. Transfer the pan to a wire rack and let cool for 20 minutes. Place the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment and mix on medium speed just until combined. Sprinkle the crumb topping evenly over the berries.īake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 38 to 42 minutes. Spoon the batter into the prepared pan and spread evenly.
For topping, combine flour and sugar cut in. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Bring to a boil over medium heat boil until thickened. Butter 9- by 9-inch baking pan (see note). Directions In a saucepan, combine sugar, cornstarch, water and raspberries. Sprinkle reserved oat mixture over fruit. For filling, combine apples, jam and flour spoon over cake. Spread batter over bottom and 1/2 inch up sides of pan. In small bowl, combine sour cream and egg whites add to remaining oat mixture, mixing just until moistened. Beat until smooth and fluffy, about 2 minutes. Adjust rack to middle position and preheat oven to 350☏ (180☌). Reserve 1-1/2 cups oat mixture for topping set aside. Make a well in the center of the flour mixture and add the sour cream mixture.
In another bowl, whisk together the eggs, sour cream and vanilla until well blended. To make the cake, in a bowl, stir together the flour, granulated sugar, baking powder, baking soda and salt.
Add the melted butter and stir with a fork until the mixture is crumbly. To make the crumb topping, in a small bowl, stir together the flour, granulated sugar and lemon zest. Grease and flour a 10-inch round springform pan.
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