{"id":547,"date":"2022-02-28T03:12:15","date_gmt":"2022-02-28T03:12:15","guid":{"rendered":"https:\/\/www.grabthisrecipe.com\/?p=547"},"modified":"2022-02-28T03:12:17","modified_gmt":"2022-02-28T03:12:17","slug":"glazed-raspberry-crumb-cake","status":"publish","type":"post","link":"https:\/\/www.grabthisrecipe.com\/index.php\/glazed-raspberry-crumb-cake\/","title":{"rendered":"Glazed Raspberry Crumb Cake"},"content":{"rendered":"\n

Ingredients<\/h3>\n\n\n\n

<\/p>\n\n\n\n

For the Cake:<\/h3>\n\n\n\n

1 stick unsalted butter, at room temperature, plus more for the pan<\/p>\n\n\n\n

2 cups all-purpose flour<\/p>\n\n\n\n

1 teaspoon baking powder<\/p>\n\n\n\n

1 teaspoon ground ginger<\/p>\n\n\n\n

1\/2 teaspoon kosher salt<\/p>\n\n\n\n

1\/2 teaspoon baking soda<\/p>\n\n\n\n

1\/4 teaspoon freshly grated nutmeg<\/p>\n\n\n\n

1 cup granulated sugar<\/p>\n\n\n\n

2 large eggs<\/p>\n\n\n\n

2 teaspoons pure vanilla extract<\/p>\n\n\n\n

1 cup sour cream<\/p>\n\n\n\n

2 cups fresh raspberries<\/p>\n\n\n\n

1 cup raspberry jam<\/p>\n\n\n\n

For the Crumb Topping:<\/h3>\n\n\n\n

1 1\/4 cups packed light brown sugar<\/p>\n\n\n\n

1 cup all-purpose flour<\/p>\n\n\n\n

1\/2 cup rolled oats<\/p>\n\n\n\n

1\/2 teaspoon ground ginger<\/p>\n\n\n\n

1\/4 teaspoon kosher salt<\/p>\n\n\n\n

1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature<\/p>\n\n\n\n

For the Glaze:<\/h3>\n\n\n\n

1 1\/2 cups confectioners\u2019 sugar, sifted<\/p>\n\n\n\n

3 to 4 tablespoons fresh lemon juice<\/p>\n\n\n\n

Directions<\/h3>\n\n\n\n
  1. Make the cake: Preheat the oven to 350\u02da F. Butter a 9-by-13-inch baking dish and line with parchment paper, leaving an overhang on the long sides.<\/li>
  2. Whisk the flour, baking powder, ginger, salt, baking soda and nutmeg in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the eggs, one at a time, scraping down the sides of the bowl in between, and beat until combined. Mix in the vanilla. Reduce the mixer speed to low; add the flour mixture in 3 additions, alternating with the sour cream, beginning and ending with the flour. Beat on high speed for a few seconds just until smooth. Spread the batter in the baking dish.<\/li>
  3. Arrange the raspberries evenly over the batter, pressing them in. Dollop the jam in the empty spaces, then gently smooth with a spoon so the surface is evenly covered with jam and raspberries.<\/li>
  4. Make the crumb topping: Stir the brown sugar, flour, oats, ginger and salt in a medium bowl. Add the butter and work it in with your fingers to form a sandy mixture with small to medium clumps. Sprinkle evenly over the raspberry layer. Bake until puffed and set and a toothpick inserted into the center comes out with a few crumbs and a little bit of jam, for 1 hour. Transfer to a rack and let cool completely, at least 1 hour. Remove from the pan and cut into 12 squares.<\/li>
  5. Make the glaze: Put the confectioners\u2019 sugar in a medium bowl; add the lemon juice, 1 tablespoon at a time, until the glaze is thin enough to drizzle. Drizzle over the cake and let set.<\/li><\/ol>\n\n\n\n

    Source: Food Network<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients For the Cake: 1 stick unsalted butter, at room temperature, plus more for the pan 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon ground ginger 1\/2 teaspoon kosher salt 1\/2 teaspoon baking soda 1\/4 teaspoon freshly grated nutmeg 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 1 cup […]<\/p>\n","protected":false},"author":1,"featured_media":549,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[34],"class_list":["post-547","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-raspberry"],"_links":{"self":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/comments?post=547"}],"version-history":[{"count":1,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/547\/revisions"}],"predecessor-version":[{"id":550,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/posts\/547\/revisions\/550"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/media\/549"}],"wp:attachment":[{"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/media?parent=547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/categories?post=547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grabthisrecipe.com\/index.php\/wp-json\/wp\/v2\/tags?post=547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}