Raspberry Crumb Cake
Looking for an easy and delicious cake to bake for all your springtime celebrations? Look no further than my go-to raspberry crumb cake. It's filled with bright raspberries, topped with an epic amount of crumb (best part, right?) and is perfect for snacking!
Happy baking!
Raspberry Crumb Cake
Ingredients:
Crumb Topping
- 1 cup all purpose flour
- 1/4 cup granulated sugar
- 1/3 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3.5 ounces (7 tablespoons) unsalted butter-melted
Raspberry Cake
- 1 and 1/2 cups all purpose flour
- 1 and 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 5 ounces unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or extract
- 8 ounces sour cream
- 1 cup fresh or frozen raspberries
Instructions
Crumb Topping
- Mix first 5 ingredients together in medium size bowl.
- Pour in melted butter and mix together with a fork making sure everyone gets coated. Set aside.
*It is very important to prepare the crumb topping first to ensure the dry ingredients have time to absorb the butter before placing mixture on top of the cake batter.
Raspberry Cake
- Preheat oven to 350 degrees. Spray an 8x8-inch square pan with non-stick pan spray and line with parchment paper.
- In a medium bowl, whisk flour, baking powder, baking soda and salt together.
- In the bowl of an electric mixer, cream butter and sugar together until light and fluffy.
- Mix in eggs and vanilla.
- Alternate adding dry ingredients and sour cream, starting and ending with dries.
- Gently stir in berries and pour batter into prepared pan. Even it out with a spatula if needed.
- Top with crumb topping and bake for 50-55 minutes until toothpick inserted comes out clean.
Notes:
Store baked cake at room temp.
You can replace raspberries with blueberries, or omit the berries.
If you don't have an 8-inch square pan, you can use a 9-inch square pan. Just be aware that you'll have to adjust bake time.
