Raspberry Hazelnut Crumb Cake

Raspberry Hazelnut Crumb Cake

Ingredients:

For Crumb Topping:

¼ cup Unsalted Butter, melted and cooled

½ cup All Purpose Flour

1/3 cup Sugar

1/3 cup Ground Hazelnuts

For Cake:

1 cup Sugar

½ cup Unsalted Butter, melted

2 Large Eggs, at room temp

2 tsp Vanilla Extract

1 ¼ cups All Purpose Flour

½ cup Ground Hazelnuts

1 ½ tsp Baking Powder

½ tsp Salt

¾ cups Sour Cream

½ jar Lighthouse Keeper’s Sweet Citrus Raspberry Jam

Instructions:

Pre-heat oven 375 degrees, and grease and line a 10” tube pan with a removable bottom

Start by making the crumb topping. In a small bowl, combine melted butter, flour, sugar and ground hazelnuts and toss together and rub the mixture with your fingers until it becomes crumbly.

For the cake, in a large bowl, whisk together sugar, melted butter, eggs and vanilla. Add flour, ground hazelnuts, baking powder and salt and mix with a spatula. Fold in sour cream and fully combine.

Transfer batter to the greased tub pan and top with jam, leaving about 1/2-inch boarder around each side. Sprinkle crumbs on top.

Bake at 375 for 55-60 mins, or until a toothpick inserted comes out clean.