Raspberry Crumb Cake
1-3/4 cups yellow cake mix 15.25 oz.
1/3 cup sour cream
2 tablespoons all purpose flour
2 tablespoons oil
¾ cup raspberries
½ cup sugar
1/3 cup sliced almonds
3 tablespoons butter or margarine, at room temperature
1. Preheat oven to 350 F (325 F for dark or nonstick pan). Coat bottom and sides of 8” or 9” square pan with baking spray with flour. In a large bowl, beat all cake ingredients, except raspberries, with 2 tablespoons water on low speed thirty seconds. Beat on medium two minutes, scraping bowl occasionally.
2. Spread in pan. Next place raspberries on top of batter. Next for the topping, in a small bowl, stir together sugar, almonds, and butter until well mixed. Sprinkle evenly over batter and raspberries.
3. Bake 28-38 minutes or until toothpick inserted into center comes out clean. Cool at least 30 minutes before serving. If desired, garnish with raspberries and mint.