Banana Pecan Raspberry-Swirl Crumb Cake

  • Servings: 16
  • Cooking time: 00:00
  • Prep time: 00:00

Ingredients:

For the pecan crumb topping:
½ cup (63 grams) all-purpose flour
½ cup (40 grams) rolled oats
½ cup (110 grams) light brown sugar, packed
2 teaspoons (5.6 grams) ground cinnamon
6 tablespoons (80 grams) unsalted butter, slightly softened
1/2 cup (50 grams) pecans, chopped
For the raspberry filling:
2 (6 ounce) containers (340 grams) fresh raspberries, rinsed and dried
2 tablespoons (24 grams) granulated sugar
1 lime, zested and juiced
pinch of salt
For the cake:
1 cup (2 sticks) (227 grams) unsalted butter, softened
2 cups (500 grams) granulated sugar
4 eggs, room temperature
3 large ripe bananas, mashed
3 teaspoons (15ml) vanilla extract
1 cup (242 grams) sour cream, room temperature
4 cups (380 grams) cake flour
2 teaspoons (8 grams) baking powder
2 teaspoons (16 grams) baking soda
½ (4 grams) salt
For the glaze:
1 cup (120 grams) powdered sugar
2 tablespoons (30 grams) unsalted butter, softened
1 teaspoon (5ml) vanilla extract
1 tablespoon (15ml) milk, plus more if needed