THIS GIVEAWAY IS NOW CLOSED!
PAN MADNESS GIVEAWAY
Throughout the entire month of March, USA Pan will be giving away FREE PANS.
Every week you’ll be able to enter for a chance to win!

This week several winners will receive a free Springform Pan!

HOW TO ENTER:
- Like this video
- Subscribe to our channel
- Sign up for emails at [ Ссылка ] (this is the only way we will be contacting the winner of this giveaway! If you receive anything other than an email from @usapan.com it is not us, it is a scam.)
- Comment what you'd like the USA Pan Kitchen to bake.

This giveaway ends Thursday (3/30) at midnight.

ALMOND RASPBERRY CRUMB CAKE RECIPE
Prep Time- 15 minutes
Bake Time- 35-40 minutes
Total Time- 50-55 minutes
Servings- 8 slices

INGREDIENTS:
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup room temperature unsalted butter
3/4 cup granulated sugar
2 large eggs (room temperature)
1/2 cup sour cream (room temperature- full fat preferred)
1 teaspoon vanilla extract
1 teaspoon almond extract
Crumb topping:
1/4 cup all purpose flour
1/4 cup packed light brown sugar
1/4 teaspoon cinnamon
2 Tablespoons melted butter
1 cup raspberries (fresh or frozen)
3/4 cup sliced almonds (can toast for extra flavor)
dusting of powdered sugar (optional)

DIRECTIONS:
Preheat oven to 350 degrees. In a medium bowl, whisk dry ingredients (flour, baking powder, baking soda, and salt). Set aside. In a large bowl, cream together the butter and sugar until well mixed. Scrape bowl as needed. Add in eggs and mix well. Next, add in sour cream and extracts. Beat until well combined. On low, add the dry ingredients until just incorporated. Batter is thick. Spread batter into your USA Pan 9" leakproof springform pan. Next, scatter the raspberries on top. Mix crumb topping ingredients in a small bowl until moistened. Sprinkle the top with crumb topping and almonds. Bake for 35-40 minutes until toothpick comes out clean. Cool cake on a wire rack. May dust top with powdered sugar prior to serving. ENJOY!

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