Raspberry Lemon Sour Cream Breakfast Cake Recipe
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
In Oklahoma, the month of August is predictably, fiercely, relentlessly hot. Rather than persevere, I take my herd of four and head to one of our favorite spots on the planet – the Pacific Northwest. We hike, explore, swim, take tally of the all the wildlife spied, collect rocks and eat – a lot. All the while enjoying sunny days in the 70’s and nights in the 50’s. It’s glorious in every single way.
While the 4 kiddos and I are living it up in the PNW, we leave the hubby back home to hold down the fort (poor hubby). This leaves me fully in charge of all meals everyday – so, whatever is served must be simple, quick and tasty! Because, let’s face it — who wants to be in the kitchen when you can be counting bald eagles, spying on deer, investigating tide pools and collecting rocks of every color in the rainbow?
To maximize our outdoor time, I have prepared a simple menu that’s become expected, even anticipated, by my finicky herd. Lunch always consists of cheese tacos :: freshly shredded Monterey Jack wrapped up in a flour or corn tortilla and cooked the griddle until crisp on the outside and bubbly on the inside. A side of salsa and some fresh fruit makes lunch complete.
Dinner is also stream-lined. Baking potatoes roasting on low in a dutch oven while we hike then topped off with some no-frills canned chili and shredded cheese satisfies like never before. A simple spaghetti with meat sauce is another quick solution.
For breakfast, however, the herd is always looking for a little more. One way to make breakfast special while maintaining the “SIMPLE & QUICK” cooking requirements is to whip up this easy and tasty breakfast cake. Not only does it put summer fruit to good use, it makes enough to take care of breakfast for several days.
So let’s talk about how to make cake for breakfast:
Start off by melting 2 sticks of salted butter in 1 cup of water. Add the sugar & lemon zest, stirring until the sugar is dissolved. Next, mix in the sour cream (this allows the hot liquid to cool slightly before adding the eggs).
Then add the dry ingredients with the beaten eggs incrementally until both are incorporated and the batter is smooth. It’s important to quickly stir the eggs into the hot batter in oder to keep them from scrambling.
Sprinkle fresh raspberries over the top of the cake. Blueberries, blackberries and strawberries would also be delicious – so just use what’s available and tastes the best.
I think my favorite part of this breakfast cake is the crumble topping. Using a fork or your hands, mix the crumble topping ingredients together and sprinkle it over the entire cake. ((Be sure to leave some clumps and lumps – those make the finished cake so pretty.))
Bake for 25-30 minutes at 375° or until the center of the cake is set.
While the cake is baking prepare the glaze. This is completely optional but so easy to make and adds that extra zing that every lemon cake needs.
When the cake is finished baking, allow it to cool for 10-15 minutes before serving.
The combination of raspberries and lemon was absolutely perfect – slightly sweet with a pop of sour. The simple crumble topping added a buttery crunch to each bite, making it really hard to say no to a second piece.
Whether you need a week of easy pre-made (and yummy) breakfasts or something to make breakfast a little more special, this is sure to achieve the goal!
- 1 c water
- 2 sticks butter, salted
- 2 c sugar
- 2 lemons, zested
- ½ c sour cream
- 2 eggs, beaten
- 2 c flour
- 1 t baking soda
- 1 t salt
- 1 pint fresh raspberries
- ¾ c flour
- ½ c sugar
- 1 stick cold butter, salted
- pinch of salt
- juice of one lemon
- 2 c powdered sugar
- 2 T light corn syrup
- pinch of salt
- 1 T cream
- Preheat oven to 375°. Prepare 9" x 13" baking dish by spraying with non-stick spray and lining with parchment paper. Combine water & butter in a medium pot on medium-high heat. Bring to a low boil, removing from flame once butter is melted.
- While butter is melting, combine dry ingredients (flour, baking soda and salt) in a medium mixing bowl, stirring to combine.
- To melted butter/water, add sugar, lemon zest & sour cream, stirring vigorously to combine. Add beaten eggs and flour in thirds, whisking between additions until all of the eggs and dry ingredients have been added. Stir quickly to prevent eggs from scrambling in the warm liquid.
- Once all of the eggs and flour mixture have been incorporated and the batter is smooth, pour it into the prepared baking dish and top with fresh raspberries.
- In a small mixing bowl combine crumble topping ingredients. Cut the butter into the flour/sugar/salt by using a pastry knife or two forks (hands work nicely too). Be sure to leave some pea-sized clumps. Sprinkle crumble topping over raspberries, being sure to cover the cake evenly.
- Place into the preheated oven and bake for 25 minutes or until the center is set.
- If lemon glaze is desired, combine glaze ingredients in a small bowl and whisk until smooth. Set aside until service.
- Allow cake to cool for 10 minutes and drizzle with lemon glaze before serving.
- Serves 16
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