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Raspberry crumble pound cake

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

For the pound cake:
  • 6 oz (170 gr) unsalted butter at room temperature
  • 1 1/3 C white sugar
  • 4 eggs large
  • 2 tsp vanilla extract
  • 2 C all purpouse flour
  • 2 tsp baking powder
  • A pinch of salt
  • 1 C buttermilk
For the crumble and topping:
  • 1 C Raspberries fresh
  • 1/4 C white sugar
  • 1/4 C all purpouse flour
  • 1/4 C unsalted butter cold and in cubes
  • 1 tsp cinnamon ground
  • 1/2 tsp ginger ground
  • 1 tbsp nuts finely chopped
  • A pinch of salt

Method
 

  1. In a bowl, sift together all dry ingredients (flour, baking powder and salt) twice and set aside.
  2. In a large bowl, cream butter and sugar together for 3 to 5 min. until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract and keep beating for two more minutes.
  4. Incorporate dry ingredients (flour, baking powder and salt) alternatively with the buttermilk, starting and finishing with the dry ones. Mix until it is all well incorporated.
  5. Pour the batter into a previosuly greased and floured pound cake pan.
  6. Make the crumble by mixing all of the ingredients (but the raspberries) by hand or using a fork, not kneading but rather making it have a sand-like consistency. 
  7. Now, place the raspberries on top of the batter and on top of them the crumble.
  8. Bake at 360° F for 50 min. or until a wooden stick comes out clean when inserted.
  9. Let it cool completely and then turn out.

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