Raspberry Crumb Cake
Elevate your dessert game with this irresistible Raspberry Crumb Cake, a perfect blend of tender vanilla cake, juicy fresh raspberries, and a buttery cinnamon streusel topping. This delightful treat boasts layers of flavor and texture, with the tartness of ripe raspberries perfectly complementing the rich, crumbly topping. Ready in just over an hour, this recipe is ideal for brunch gatherings, afternoon tea, or a sweet finale to any meal. The easy-to-make streusel offers a rustic, bakery-style finish, and a light dusting of powdered sugar adds a touch of elegance. Whether served warm or at room temperature, this crumb cake is sure to become a family favorite! Keywords: raspberry crumb cake recipe, homemade crumb cake, easy dessert recipe, raspberry dessert, streusel topping recipes.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 0.75 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 0.75 cup whole milk
- 2 cups fresh raspberries
- 0.75 cup light brown sugar
- 1 teaspoon ground cinnamon
- 0.75 cup all-purpose flour (for streusel)
- 0.25 cup unsalted butter (for streusel)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper and set aside.
In a medium mixing bowl, whisk together 2.5 cups of all-purpose flour, 0.75 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.
Using a pastry cutter, fork, or your hands, cut 0.5 cup cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.
In a separate bowl, whisk together 2 eggs, 2 teaspoons of vanilla extract, and 0.75 cup of whole milk until well combined.
Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.
Gently scatter 2 cups of fresh raspberries over the top of the batter in an even layer.
To make the streusel topping, mix 0.75 cup of light brown sugar, 1 teaspoon of ground cinnamon, and 0.75 cup of all-purpose flour in a small bowl.
Cut 0.25 cup cold unsalted butter into the streusel mixture using a pastry cutter or your fingers, until it forms pea-sized crumbs.
Sprinkle the streusel topping evenly over the raspberries.
Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before slicing and serving.
Optional: Dust the top of the cake with powdered sugar for a decorative finish.
Nutrition Facts
Calories |
3686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.0 g | 138% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 277 mg | 92% | |
| Sodium | 2207 mg | 96% | |
| Total Carbohydrate | 645.7 g | 235% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 321.6 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 488 mg | 38% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 1310 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
