I’m all out of sorts here guys. Last week I posted margarita granita when it was chilly out and this week I’m about to tell you to turn your oven on in a heat wave. Apparently timing is not my strong suit, but this crumb cake – oh this raspberry crumb cake is. It’s the kind of cake that’s worth turning on your oven right now no matter what the temperature may be. The type of crumb cake that’s studded with just the right amount of raspberries to make it pop. And the type of crumb cake that’s heavy on the crumb because that’s the best part, right?
Most of you know I was on vacation last week. A fabulous cruise to Bermuda, that in my opinion, was a little too short! It was much needed and very relaxing, and now I’m in that I need a vacation after vacation mode. You know what I mean? Anyway, I finally made my way back into the kitchen to make my favorite crumb cake. I especially love it this time of year because it’s so light, yet so satisfying at the same time.
So there’s a big secret to what makes this crumb cake so divine. It’s the creme fraiche! It keeps the cake so incredibly fresh and light at the same time. Just remember when adding it to get rid of any liquid that might be on top – we don’t want that in the cake. If you can’t find creme fraiche you can use sour cream, but I highly recommend the creme fraiche. The sour cream makes it a little heavier.
Aside from my big trick, this crumb cake is pretty straight forward. I toss fresh raspberries in the batter to really brighten it and make it more summery. You can use blueberries as well if that’s more your thing. Topped with an epic amount of crumb, the cakes bakes to perfection in about 50 minutes. It’s buttery with the perfect amount of crumb. And I love how the raspberries don’t overwhelm it, they just accent it every few bites. I actually forgot how good it was till I cut into it the other night and wound up eating a piece for dinner!
This is a great one for brunch this weekend and perfect with a big cup of coffee. If you can’t tell, I highly recommend you make this asap! Enjoy and happy baking!
- 1 cup AP flour
- 1/4 cup sugar
- 1/3 cup dark brown sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 3.5 ounces (7 Tablespoons) unsalted butter-melted
- 5 ounces unsalted butter
- 1 cup sugar
- 2 eggs
- 1 teaspoon vanilla bean paste or extract
- 8 ounces creme fraiche - I use Vermont Creamery
- 1 and 1/2 cups AP flour
- 1&1/4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries
- Mix all dry ingredients together in bowl.
- Pour in melted butter and mix together with a fork making sure everyone gets coated. Set aside.
- Preheat oven to 350 degrees. Spray an 8x8" square pan with non-stick and line with parchment.
- Cream butter and sugar till light and fluffy.
- Mix in eggs and vanilla.
- Alternate adding dries and creme fraiche starting and ending with dries.
- Stir in berries and pour batter into prepared pan. Even it out with a spatula if needed.
- Top with crumb topping and bake at 350 degrees for 50-55 minutes till toothpick inserted comes out clean.
Store baked cake at room temp.
You can replace raspberries with blueberries.
Do not over bake or cake will get dry.
You can use sour cream in place of creme fraiche, but I recommend the creme fraiche!
If you don't have an 8" square pan, you can use a 9" square pan. Just be aware that you'll have to adjust bake time.