If you’re on the hunt for a delightful treat that perfectly balances fruity brightness with tender cake and a satisfyingly crisp topping, then this Raspberry Crumb Cake Recipe is your new best friend. Imagine biting into soft, moist cake bursting with fresh raspberries, all wrapped up with a golden crumb layer that adds just the right amount of crunch. It’s a crowd-pleaser for brunches, afternoon teas, or just an indulgent snack when you need a moment of sweetness in your day. The harmony of lemon zest and vanilla rounds out every bite, making this Raspberry Crumb Cake Recipe unforgettable and a go-to dessert you’ll want to make again and again.
Ingredients You’ll Need
This Raspberry Crumb Cake Recipe stays wonderfully simple with ingredients that you probably already have on hand. Each component plays a vital role: from the rich butter that builds flavor and texture, to the bright lemon juice and zest that lift the raspberries, and the blend of sugars and flour that create that iconic crumb topping. Let’s dive into these essentials that make magic in the kitchen!
- ½ cup unsalted butter (cold, cut into cubes): Essential for creating that perfect crumbly topping texture.
- 1 cup flour: Combines with sugars for the delicious crumb layer.
- ⅓ cup light brown sugar (packed): Adds subtle caramel notes and moisture to the crumb topping.
- ⅓ cup sugar: Balances the sweetness in the crumb layer nicely.
- 2 teaspoons ground cinnamon: Brings warmth and spice to enhance the crumb’s complexity.
- 1½ cups flour: Forms the base of the tender cake crumb.
- 2 teaspoons baking powder: Ensures the cake rises beautifully and stays fluffy.
- ¼ teaspoon kosher salt: Intensifies all the flavors and balances sweetness.
- ½ cup unsalted butter (softened): Provides richness within the cake batter itself.
- ¾ cup sugar: Sweetens the cake, making it irresistibly tender and moist.
- 2 eggs: Bind the ingredients while contributing to the cake’s light texture.
- 2 teaspoons pure vanilla extract: Adds a luscious, aromatic backbone flavor.
- ¼ cup sour cream: Keeps the cake moist and adds a slight tang for balance.
- ½ cup buttermilk: Reacts with baking powder for the perfect rise and tender crumb.
- 2 cups fresh raspberries: Bursts of juicy fruitiness that are the star of this cake.
- 1 tablespoon milk: Helps brush the cake for a beautifully browned finish.
- 1 large lemon (zested): Adds brightness and a fresh zing to the batter.
- 2 tablespoons pure lemon juice: Tangy punch that lifts the raspberry flavor.
- 1 cup powdered sugar: For the silky glaze that adds a final touch of sweetness.
How to Make Raspberry Crumb Cake Recipe
Step 1: Prepare the Crumb Topping
Start by combining 1 cup flour, light brown sugar, sugar, and ground cinnamon in a large bowl. Use your fingers or a fork to cut in the cold, cubed butter until the mixture resembles coarse crumbs. This step sets the foundation for the textural contrast that makes this Raspberry Crumb Cake Recipe so special.
Step 2: Mix Dry Ingredients for the Cake
In another bowl, whisk together 1½ cups flour, baking powder, and kosher salt. These dry ingredients ensure your cake holds together with a light and airy crumb that’s tender, yet substantial enough to hold fresh raspberries.
Step 3: Cream Butter and Sugar
In a separate large bowl, beat the softened butter with sugar until light and fluffy. This creaming process is essential for air incorporation, which gives the cake its soft texture.
Step 4: Add Eggs, Vanilla, and Dairy
Beat in the eggs one at a time, followed by the vanilla extract, sour cream, buttermilk, lemon zest, and lemon juice, mixing just until smooth. These ingredients bring moistness and a delicate tang that perfectly complements the sweet raspberries in your cake.
Step 5: Combine Wet and Dry Ingredients
Gently fold the dry mixture into the wet, careful not to overmix, to keep your cake light and tender. Once combined, fold in the fresh raspberries, distributing them evenly without breaking them up too much.
Step 6: Assemble the Cake
Pour the batter into a greased or lined 9×13-inch baking pan. Smooth the top, then generously sprinkle the prepared crumb topping evenly over the batter. This layer will bake into a golden, buttery crunch that perfectly contrasts the tender cake below.
Step 7: Bake and Glaze
Bake in a preheated oven at 350°F (175°C) for about 60 minutes, or until a toothpick inserted into the cake comes out clean. After baking, whisk powdered sugar with milk to create a smooth glaze and drizzle over the warm cake for a sweet finishing touch.
How to Serve Raspberry Crumb Cake Recipe
Garnishes
Fresh raspberries and a sprinkle of powdered sugar sprinkled lightly add visual appeal and a fresh fruit burst. A few mint leaves also add a pop of green and a refreshing hint that pairs beautifully with the cake’s flavors.
Side Dishes
This cake shines alongside a scoop of creamy vanilla ice cream or a dollop of lightly whipped cream. For coffee lovers, a bold espresso or a chai latte makes an ideal pairing, creating a comforting flavor balance.
Creative Ways to Present
Try serving single slices on pretty dessert plates topped with a spoonful of raspberry compote or lemon curd. For gatherings, cut into mini squares and serve on a tray with toothpicks for a delightful bite-sized treat. It’s also fantastic warmed slightly for that “just-baked” feel.
Make Ahead and Storage
Storing Leftovers
Your Raspberry Crumb Cake Recipe keeps well covered at room temperature for up to two days, maintaining moisture and freshness. For longer storage, keep it tightly wrapped or in an airtight container in the refrigerator for up to five days without sacrificing texture.
Freezing
Wrap the cake tightly in plastic wrap and foil before freezing. It freezes beautifully for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then bring to room temperature before serving to bring back that fresh-baked taste.
Reheating
Warm individual slices gently in the microwave for 15 to 20 seconds or place the whole cake in a low oven (around 300°F) for 10 to 15 minutes. This revives the cake’s moisture and melts the glaze slightly for a just-baked experience.
FAQs
Can I use frozen raspberries for this Raspberry Crumb Cake Recipe?
Yes! Frozen raspberries are a great alternative when fresh are not available. Just be sure to thaw and drain them well to prevent excess moisture from making the cake soggy.
What type of pan is best for baking this cake?
A 9×13-inch baking pan works perfectly, allowing the cake to cook evenly and giving ample space for that thick crumb topping. A glass or metal pan both work well.
Can I substitute buttermilk and sour cream?
If you don’t have buttermilk or sour cream, you can mix ½ cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes as a quick substitute. This provides the acidity needed for the right texture.
How do I prevent the crumb topping from burning?
Keep an eye on the cake during the last 10 minutes of baking. If the topping begins to brown too quickly, you can loosely cover it with foil to prevent burning while the cake finishes baking.
Is this Raspberry Crumb Cake Recipe suitable for special occasions?
Absolutely! Its elegant combination of flavors and textures make it a fantastic choice for birthdays, brunches, or holiday gatherings. Plus, it’s just as delicious for an everyday treat!
Final Thoughts
This Raspberry Crumb Cake Recipe is one of those recipes that feels like a warm hug from the inside out. With its luscious raspberry bursts, tender cake, and buttery crumb topping, it’s the perfect recipe to impress guests or enjoy as a cozy treat on your own. I hope you have as much fun making it as you do eating it—so grab your ingredients and get baking!
Print
Raspberry Crumb Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Raspberry Crumb Cake is a delightful dessert featuring a moist vanilla cake base infused with fresh raspberries, topped with a buttery cinnamon-sugar crumb topping, and finished with a tangy lemon glaze. Perfect for brunch, afternoon tea, or any special occasion, this cake combines fruity freshness with a crunchy crumb for a perfect balance of flavors and textures.
Ingredients
Crumb Topping
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup all-purpose flour
- ⅓ cup light brown sugar, packed
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Cake Batter
- 1½ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon kosher salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- ¼ cup sour cream
- ½ cup buttermilk
- 2 cups fresh raspberries
Lemon Glaze
- 1 tablespoon milk
- Zest of 1 large lemon
- 2 tablespoons pure lemon juice
- 1 cup powdered sugar
Instructions
- Prepare the crumb topping: In a large bowl, combine 1 cup flour, ⅓ cup light brown sugar, ⅓ cup sugar, and 2 teaspoons ground cinnamon. Using a fork or your fingers, work in ½ cup cold cubed unsalted butter until the mixture becomes crumbly. Set aside.
- Mix dry ingredients for cake batter: In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt.
- Cream butter and sugar: In a large mixing bowl, beat ½ cup softened unsalted butter with ¾ cup sugar until light and fluffy. Add 2 eggs one at a time, beating well after each addition. Stir in 2 teaspoons vanilla extract.
- Combine wet and dry ingredients: Alternately add the flour mixture and ¼ cup sour cream and ½ cup buttermilk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in raspberries: Gently fold 2 cups fresh raspberries into the batter, taking care not to crush them.
- Assemble the cake: Pour the batter into a greased 9×13 inch baking pan. Evenly sprinkle the prepared crumb topping over the batter.
- Bake: Preheat the oven to 350°F (175°C). Bake the cake for about 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely.
- Prepare the lemon glaze: In a small bowl, whisk together 1 cup powdered sugar, 1 tablespoon milk, lemon zest from one large lemon, and 2 tablespoons pure lemon juice until smooth.
- Glaze the cooled cake: Drizzle the lemon glaze evenly over the cooled cake before serving.
Notes
- Ensure the butter for the crumb topping is cold to achieve a crunchy texture.
- Be gentle when folding in raspberries to avoid making the batter too watery or messy.
- The cake can be stored at room temperature for 2 days or refrigerated for up to 5 days.
- For a dairy-free version, substitute sour cream and buttermilk with plant-based alternatives.
- This cake pairs wonderfully with a cup of tea or coffee for breakfast or dessert.
