Raspberry and White Chocolate Chip Crumb Cake

Raspberry and White Chocolate Chip Crumb Cake

For the crumb topping

2 cups all-purpose flour
1 1/2 cups packed brown sugar
1/2 teaspoon salt
16 tablespoons cold unsalted butter, cut into chunks
9 ounces (about 1 1/2 cups) quality white chocolate chips

For the cake

3 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
16 tablespoons unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs
2 teaspoons almond extract
2 teaspoons vanilla
1 cup milk
9 ounces (about 1 1/2 cups) quality white chocolate chips
4 cups fresh raspberries

Preheat oven to 350 degrees.

To prepare the topping

In a large bowl, whisk together flour, sugar and salt. Add butter and cut into the dry ingredients using a pastry blender until coarse crumbs form. Stir in white chocolate.

To prepare the cake

In a medium bowl, whisk together flour, baking powder and salt.

In a large mixing bowl, beat together butter and sugar until smooth and creamy. Add in eggs, one at a time, mixing until well combined after each. Mix in almond extract and vanilla. Add half of the dry ingredients, mixing just until combined. Blend in milk. Add in remaining dry ingredients and white chocolate chips, stirring just until combined. Gently fold in raspberries.

Scoop mixture into a 9" x 13" baking pan coated with cooking spray. Scatter topping mixture evenly over the top. Place pan into the oven and bake until the top is golden and a toothpick placed into the center comes out mostly clean with a few moist crumbs attached, about 60 to 75 minutes. If the top looks like it is browning too much, tent with foil. Remove and place pan on a wire rack to cool completely before cutting.

Makes about 24 to 30 servings.

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