Raspberry Breakfast Cake

It seems that raspberries are on sale everywhere. It is good time to stock up and freeze to be used in smoothies, lemonades, drinks, ice cream, cakes...I stocked up and I have a craving for a cake. I absolutely love this cake because it is not too sweet and it always works for a weekend dessert or a snack during the week. The whole recipe calls for about 6 tablespoons of sugar, so not too bad, considering some people take that amount in their coffee beverages, so cut the sugar in drinks, make a dessert and I promise, you will be more satisfied.
I made this cake with apples and raspberries but really you can use any seasonal fruit such as strawberries with rhubarb, apples, blackberries and apples, peaches and raspberries and these are just a few ideas.

Raspberry Cake

(Inspired by Nigella Lawson)

For the dough

2 1/4 cups all purpose flour

1/2 teaspoon salt

2 tablespoons sugar

1/2 package yeast (about 1 teaspoon)

2 eggs

1/2 teaspoon vanilla extract

grated zest of half a lemon

1/4 teaspoon cinnamon

1/2 cup warm milk

1/4 cup butter

Crumble Topping

1 egg white (beat it with a tablespoon of cinnamon)

1 apple

2 cups of raspberries

zest of half a lemon

1/3 cup flour

2 tablespoons almonds (ground)

1/4 teaspoon cinnamon

1/4 cup butter

4 tablespoons brown sugar (or white)

2 tablespoons sliced almonds

Dissolve yeast in your lukewarm milk (make sure your milk is not hot, it is not very good for the yeast) In a separate bowl mix flour, salt and sugar. Add milk with the yeast, eggs, vanilla, lemon zest and cinnamon. Mix in butter and knead for about 5 min until dough gets springy and glossy. Cover it and let sit to rise in a warm place for about 1 hour to double in size.
When ready stretch it to fit on a cookie sheet and leave for 10 min to rise again, then brush with your egg-cinnamon mixture. It gives the cake a nice shiny look.
Peel 1 apple and toss it with raspberries and lemon zest.
In a different bowl combine your crumble ingredients until it looks a bit like oatmeal.
Preheat oven to 400 F.
Spread fruit, then sprinkle with the crumble. Bake for 15 min (please do not feel tempted to open the oven, it will lower the temperature and basically kill your cake) Then lower the temp to 350 F and bake for another 20 to 25 min until the edges start to brown.

ENJOY!!!