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!
Ingredients
- 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
Instructions
- 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.
Notes
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.
Jessica@AKitchenAddiction says
This is my kind of crumb cake! Love all of the raspberries and the thick crumb!
Erin @ Dinners, Dishes and Desserts says
I love this no matter what the temperature is! I made something like this with blackberries a couple of years ago, I need to try it again with raspberries now!
Cassie says
I adore crumb cake of any flavor, any time of the year. This looks truly amazing, Meghan!
bblondie says
Thanks Cassie!
mary says
ABSOLUTELY GORGEOUS!!!! WHERE ARE YOU WHEN WE NEEEED YOU!!!!! LOOKS SOOOO YUMMY!!!!
bblondie says
Thank you! Will definitely make one for you 🙂
Liz says
I’ve never thought about adding berries to a crumb cake, but it looks amazing! And that extra thick layer of topping makes this even more tempting. I’d definitely turn the oven on in a heat wave for this!
Laura@bakinginpyjamas says
I love crumb cakes and I love the little pink raspberries peaking through the cake. I can imagine that it tastes delicious.
bblondie says
Thanks Laura!
amy @ fearless homemaker says
This looks SO good, regardless of the temperature outside. YUM!
Stephanie @ Eat. Drink. Love. says
This looks like the most perfect crumb cake I think I have ever seen!
bblondie says
Thanks girl!
Terra says
LOL, cold post to hot post is too fun!!! I love crumb cakes, and always take the crumble off first, so addicting! It sounds like you had a lovely vacation! Your recipe is a perfect treat to get you back in the swing of things! Yum, Hugs, Terra
bblondie says
Me too! Thanks Terra!
Tiffany, aka Streusel says
This looks scrumptious!
bblondie says
Thanks Tiffany!
Dina says
this sounds delish!
Chung-Ah | Damn Delicious says
Thanks for sharing your secret! This cake looks absolutely heavenly!
Roxana | Roxana's Home Baking says
A week in Bermuda sounds like a short vacation. I think at least a couple of weeks if time allows is much better.
This crumb cake looks absolutely amazing Meghan. I love berry season!
Alexandra @ Confessions of a Bright-Eyed Baker says
I totally know what you mean about that whole “needing a vacation after a vacation” thing. I just got back from a big trip too, and it’s kinda weird getting back into the swing of things again. Also, the thing about being bad on timing – me too! Luckily I’m behind on posts so I can pick and choose when I post things. 😀 Summer or not though, I think baking is always appropriate, and this crumb cake sounds perfect! I’ve actually never baked with creme fraiche, so now you really have me wanting to try it out.
Dina says
sounds yummy! i love raspberries!
Russell at Chasing Delicious says
Yum! I can never get enough of crumb cakes. I’m definitely adding this to my to-do list.
Kristen | Pixelated Crumb says
Incredible. I would make this, but I’m afraid I would eat the entire pan by myself. Oh who am I kidding, I’ll still make it, I’ll just wait till it’s not quite so very hot out…
Jennifer says
I made this yesterday and my family loved it. I put a small scoop of ice cream on each slice when I served it and they asked for more.
wanda abbott says
thank you for all of the goodie’s you do a very good job.keep it up;