Streusel
- ½ cup light brown sugar
- ¼ tsp kosher salt
- 6 tbsp butter, melted + cooled slightly
- 1 cup all-purpose flour
Cake Batter
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- ½ tsp kosher salt
- 6 tbsp (or 3oz) unsalted butter, softened
- ¾ cup granulated sugar
- 1 tbsp pure vanilla extract
- 1 egg, at room temperature
- ¾ cup (or 8oz) sour cream, at room temperature
- 2 tbsp freshly squeezed orange juice
- ¾ lb fresh raspberries
- ¾ cup Bonne Maman More fruit, less sugar Raspberry Spread
- softened salted butter, for serving
Preparation: Preheat oven to 180°C. Butter a 13×25 cm cake tin and line with baking parchment, leaving 5 cm overhang.
Streusel: Mix the brown sugar, salt and melted butter. Add flour and mix until crumbly. Refrigerate.
Cake dough: Mix flour, baking soda, baking powder and salt in a bowl. In a mixer, cream the butter and sugar until light and fluffy (about 3 min.). Add the vanilla, egg, crème fraîche and orange juice. Stir in the dry ingredients and raspberries.
Assembly: Spread half the pastry in the tin, add half the Bonne Maman spread and swirl with a knife. Repeat layers, finish with the streusel on top.
Bake: Bake 45 min uncovered, then 25-30 min covered, until the cake is cooked.
Cooling and serving: Leave to cool for 30 min, then turn out and leave to cool for a further 30 min. Cut into slices and serve with butter if desired.
Recipe's product
More fruit, less sugar Raspberry Spread
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