crowned with a thick layer of cinnamon crumble and drizzled with raspberry jam.
Of course, along with a ton of food and wine we packed, we had a few desserts too. One of them was my NY Style Crumb Cake with Raspberry drizzle. I do believe it tasted even better by the sea in the morning sun with a cup of coffee and sound of the waves. This cake is so dense and rich because except for a bit of canola, there’s really no liquid in it, just the sour cream. I think I ate more than my share, but I blame the beach because there’s something about the salty air that makes me want to eat and eat and eat. It’s a good thing I’m way beyond my bikini days.
2 T canola oil
4 cups flour, divided
½ cup sugar
2½ tsp. baking powder
½ tsp. salt
1–8 oz. carton of sour cream
2 tsp. vanilla
1 cup light brown sugar
1¾ tsp. cinnamon
1 cup sweet butter
¼ cup raspberry jam
Melt butter and set aside to cool. Spray a 9 X 13 pan with oil and dust with flour.
Combine in a bowl, 1½ cups of flour, sugar, baking powder and salt. Set aside. In another bowl, whisk the egg, sour cream, canola oil and vanilla until thoroughly combined. Fold the dry ingredients into the sour cream mixture.
The batter is very thick and will look like there isn’t enough to fill the pan, so dollop the batter by spoonfuls. Then use your fingers or butter knife to spread the batter to fill the pan.
Combine the remaining 2½ cups of flour, brown sugar and cinnamon. Pour melted butter in and toss to form large crumbs. Use your hand and fingers to squeeze and form the clumps. Sprinkle over batter.
Bake at 325 degrees for 10 minutes. Rotate and bake another 10 minutes. Test for doneness with a toothpick. Thin the raspberry jam with a teaspoon of water and drizzle on the cake. Cool and cut into squares.
Recipe by Pearl