Raspberry Sour Cream Crumb Cake

Crumb Topping:
1 c. all-purpose flour
2/3 c. granulated sugar
Grated zest of 1 lemon
8 tbsp. (1 stick) butter, melted

Cake:
1 3/4 c. all-purpose flour
1 c. granulated sugar
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
3 eggs
1 c. sour cream
1 tsp. vanilla extract
2 c. fresh raspberries
Confectioners' sugar for dusting

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

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

To make cake, in a bowl, stir together flour, sugar, baking powder, baking soda, and salt. In another bowl, whisk together eggs, sour cream, and vanilla until well-blended. Make a well in the center of flour mixture and add sour cream mixture. Beat until smooth and fluffy, about 2 minutes. Spoon batter into prepared pan and spread evenly. Cover evenly with raspberries. Sprinkle crumb topping evenly over berries. Bake until topping is golden brown and a toothpick inserted into center of cake comes out clean, 38 to 42 minutes. Transfer pan to wire rack and let cool 20 minutes. Remove sides of springform pan. Dust cake with confectioners' sugar and serve warm or at room temperature, cut into wedges. Makes one 10-inch cake.