Himbeer-Streuselkuchen

Directions

1. Prep the Oven and Pan: Preheat your oven to 350°F (180°C). Grease a 9-inch round springform pan and line the bottom with parchment paper.
2. Make the Streusel: In a small bowl, whisk together the flour, sugar, and salt for the topping. Pour in the melted butter and use a fork to mix it until large clumps form. Set the bowl in the fridge to chill while you make the batter.
3. Prepare the Berries: In another bowl, gently toss the raspberries with 1 tablespoon of sugar and 1 tablespoon of cornstarch until the berries are coated. Set aside.
4. Mix the Dry Ingredients: In a medium bowl, whisk together the 1 ½ cups of flour, baking powder, and salt.
5. Cream the Butter and Sugar: In a large bowl using an electric mixer, beat the softened butter and ¾ cup of sugar together on medium-high speed until pale and fluffy (about 2-3 minutes).
6. Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl, then beat in the vanilla extract.
7. Combine Batter: Turn the mixer to low. Add a third of the dry flour mixture to the butter mixture, followed by half of the milk. Repeat, ending with the final third of the flour. Mix just until combined—be careful not to overmix, or the cake will be dense.
8. Assemble the Cake: * Spread the cake batter evenly into the bottom of your prepared pan. It will be thick.
9. Scatter the coated raspberries evenly over the top of the batter.
10. Take your chilled streusel and crumble it generously over the berries.
11. Bake: Bake for 50 to 60 minutes, or until the streusel is golden brown and a toothpick inserted into the center of the cake (try to hit the cake part, not just a berry) comes out clean.
12. Cool: Let the cake cool in the pan for at least 20-30 minutes before removing the sides of the springform pan. Allow it to cool completely before slicing to ensure the berry layer sets perfectly.