If you’re looking for a dessert that feels like a warm hug and bursts with fresh fruit flavor, this Raspberry Crumb Cake Recipe is exactly what you need. It combines tender cake layers with juicy raspberries and a buttery cinnamon crumb topping that creates a perfect balance of sweet, tart, and spicy all in one bite. Whether you’re baking for a special brunch, an afternoon treat, or a cozy night in, this cake will quickly become a beloved favorite.
Ingredients You’ll Need
The beauty of this Raspberry Crumb Cake Recipe lies in its simple and wholesome ingredients. Each one plays a crucial role: from the fresh raspberries that lend tartness and color to the buttery crumb topping that brings delightful texture and warmth. Here’s everything you’ll gather before mixing up this delicious cake:
- ½ cup unsalted butter, cold and cut into cubes: This forms the crumb topping’s golden, crunchy bits, adding richness.
- 1 cup flour: The base for the crumb topping, giving it structure and crunch.
- â…“ cup light brown sugar, packed: Adds a deep, caramel-like sweetness to the crumbs.
- â…“ cup sugar: Balances out the sweetness in the crumb topping with a clean finish.
- 2 teaspoons ground cinnamon: Infuses the crumb topping with warm, cozy notes.
- 1½ cups flour: Used in the cake batter to build a tender crumb.
- 2 teaspoons baking powder: Helps the cake rise to a fluffy texture.
- ¼ teaspoon kosher salt: Enhances all the flavors and balances sweetness.
- ½ cup unsalted butter, softened: Brings moisture and richness to the cake batter.
- ¾ cup sugar: Sweetens the cake layers perfectly.
- 2 eggs: Bind the batter, creating structure and lift.
- 2 teaspoons pure vanilla extract: Provides a fragrant, comforting flavor.
- ¼ cup sour cream: Adds tang and keeps the cake moist.
- ½ cup buttermilk: Enriches the cake with moisture and tenderness.
- 2 cups fresh raspberries: The star of the show, offering fresh bursts of tartness and vibrant color.
- 1 tablespoon milk: Helps create a smooth glaze to finish the cake.
- 1 large lemon, zested: Adds bright citrus notes that lift the entire cake.
- 2 tablespoons pure lemon juice: Enhances the raspberries with fresh acidity.
- 1 cup powdered sugar: Sweetens the glaze for that perfect finishing touch.
How to Make Raspberry Crumb Cake Recipe
Step 1: 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 your fingers or a fork, work in the cold cubed butter until the mixture is crumbly and coarse. This crumb topping will bake into a golden, crunchy layer bursting with spice and sweetness—set it aside as you prepare the cake batter.
Step 2: Mix the Dry Batter Ingredients
In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt. These dry ingredients ensure the cake rises beautifully and gains a tender crumb that’s soft but sturdy enough to hold the juicy raspberries.
Step 3: Cream the Butter and Sugar
Using a mixer, beat the softened ½ cup butter with ¾ cup sugar until light and fluffy—this process traps air in the batter that encourages a soft, moist cake. Then add the eggs one at a time, beating well after each addition, and pour in 2 teaspoons vanilla extract for warm, inviting flavor.
Step 4: Combine Wet and Dry Ingredients
Alternate adding the dry flour mixture with the ¼ cup sour cream and ½ cup buttermilk to the creamed butter and sugar. Start and end with the dry ingredients, mixing gently to incorporate. This method keeps the cake light while giving it the richness and moisture that make it so irresistible.
Step 5: Fold in Fresh Raspberries
Gently fold in 2 cups of fresh raspberries—these bursts of tartness are what make this Raspberry Crumb Cake Recipe truly shine. Be careful not to overmix, or the raspberries might break and turn the batter pink instead of leaving beautiful pockets of fruit throughout.
Step 6: Assemble and Bake
Pour the batter into a greased baking pan, then sprinkle the prepared crumb topping evenly over the surface. The mixture will bake into a golden crunch that contrasts perfectly with the moist cake beneath. Bake at 350°F (175°C) for about 60 minutes, or until a toothpick inserted near the center comes out clean.
Step 7: Prepare the Lemon Glaze
While the cake cools, whisk together 1 cup powdered sugar, 1 tablespoon milk, 1 tablespoon lemon juice, and the zest of one large lemon. Drizzle this bright, tangy glaze over the cooled cake to add a shiny, sweet finish that cuts through the richness beautifully.
How to Serve Raspberry Crumb Cake Recipe
Garnishes
A few fresh raspberries scattered over the top along with a light dusting of powdered sugar instantly make this cake look like a pastry shop treat. For a festive touch, add a sprig of fresh mint or a thin lemon twist to highlight the cake’s fruity and citrusy flavors.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence. A cup of strong coffee or a fresh cup of tea complements the cake’s sweet and tart notes, turning snack time into a cozy experience.
Creative Ways to Present
For brunch gatherings, try serving individual cake squares in pretty glass jars topped with fresh raspberries for a charming presentation. You can also layer this cake broken into chunks with whipped cream and raspberries in parfait glasses for a no-fuss dessert that looks elegant and tastes divine.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Crumb Cake Recipe covered tightly with plastic wrap or in an airtight container at room temperature for up to two days. This keeps the crumb topping crisp and the cake moist. For longer freshness, refrigerate the cake, which will keep it good for up to five days but may slightly soften the topping.
Freezing
You can freeze the cake whole or in slices by wrapping tightly in plastic wrap and then placing it in a freezer-safe container or bag. Freeze for up to three months. Thaw overnight in the fridge before serving to preserve the delicate texture and flavors of the cake.
Reheating
Warm slices in the microwave for about 15-20 seconds or reheat in a preheated 300°F (150°C) oven for 10 minutes to revive that freshly baked feel. Avoid overheating or the crumb topping may turn soggy or burn.
FAQs
Can I use frozen raspberries instead of fresh?
While fresh raspberries are best for texture and color, you can use frozen raspberries. Just thaw and drain them well to avoid excess moisture, which can make the cake soggy.
Is it possible to make this recipe gluten-free?
Yes! Substitute the regular flour with a gluten-free all-purpose blend that contains xanthan gum for similar texture, but be mindful the crumb topping may be slightly different.
Can I make the crumb topping dairy-free?
Absolutely. Replace the butter in the crumb topping with cold coconut oil or your favorite vegan butter substitute. The flavor will change slightly but remain delicious.
How do I prevent the raspberries from sinking to the bottom?
Gently fold the berries into the batter and consider tossing them lightly in flour before adding. This helps them stay suspended as the cake bakes.
What’s the best pan size for this recipe?
A 9×13 inch baking pan works perfectly to give you even layers and ideal crumb-to-cake ratio. You could also use a similar volume round or square pan, adjusting baking times slightly.
Final Thoughts
This Raspberry Crumb Cake Recipe is one of those magical desserts that’s easy enough for a weeknight but special enough to wow guests any day. Every bite brings together buttery crumb, tender cake, and juicy raspberries with a zing of lemon that keeps you coming back for more. I can’t wait for you to try making it yourself and enjoy its irresistible charm!
Print
Raspberry Crumb Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Crumb Cake is a moist, tender cake bursting with fresh raspberries and topped with a delicious cinnamon crumb topping. Perfect for breakfast, brunch, or dessert, this cake combines the tangy sweetness of raspberries with a crunchy, buttery crumb layer and a light lemon glaze that adds a refreshing finish.
Ingredients
Crumb Topping
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup flour
- â…“ cup light brown sugar, packed
- â…“ cup sugar
- 2 tsp ground cinnamon
Cake Batter
- 1½ cups flour
- 2 tsp baking powder
- ¼ tsp kosher salt
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 2 eggs
- 2 tsp pure vanilla extract
- ¼ cup sour cream
- ½ cup buttermilk
- 2 cups fresh raspberries
Lemon Glaze
- 1 tbsp milk
- 1 large lemon, zested
- 2 tbsp pure lemon juice
- 1 cup powdered sugar
Instructions
- Prepare Crumb Topping: In a large bowl, combine 1 cup flour, ⅓ cup light brown sugar, ⅓ cup sugar, and 2 teaspoons ground cinnamon until evenly mixed. Using a fork or your fingers, work in ½ cup cold unsalted butter (cut into cubes) until the mixture forms a crumbly texture. Set aside for later use.
- Mix Dry Ingredients for Cake: In a separate bowl, whisk together 1½ cups flour, 2 teaspoons baking powder, and ¼ teaspoon kosher salt to ensure even distribution of the leavening agents and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream ½ cup softened unsalted butter and ¾ cup sugar together until light and fluffy. This process incorporates air into the batter for a tender crumb.
- Add Eggs and Vanilla: Beat in the 2 eggs one at a time, making sure each is fully incorporated before adding the next. Stir in 2 teaspoons pure vanilla extract for flavor.
- Incorporate Sour Cream and Buttermilk: Mix in ¼ cup sour cream and ½ cup buttermilk alternately with the dry ingredients, starting and ending with the flour mixture. Stir gently to just combine, being careful not to overmix.
- Fold in Raspberries: Gently fold in 2 cups fresh raspberries to distribute evenly without breaking them up.
- Assemble the Cake: Pour the batter into a prepared baking pan, smoothing the top with a spatula. Evenly sprinkle the reserved crumb topping over the batter to cover the surface.
- Bake the Cake: Preheat the oven to 350°F (175°C). Bake for 60 minutes or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Prepare Lemon Glaze: While the cake bakes, whisk together 1 cup powdered sugar, 1 tablespoon milk, lemon zest from 1 large lemon, and 2 tablespoons lemon juice until smooth and pourable.
- Glaze and Serve: Once the cake has cooled slightly, drizzle the lemon glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.
Notes
- Use fresh raspberries for the best flavor and texture; frozen raspberries may release too much moisture.
- Make sure the butter for the crumb topping is cold to achieve a crumbly texture rather than a doughy one.
- If you don’t have sour cream, Greek yogurt is a suitable substitute.
- The lemon glaze adds a refreshing citrus note but can be omitted if preferred.
- To prevent overmixing, fold the wet and dry ingredients gently to keep the cake tender.
- Allow the cake to cool before glazing to avoid melting the glaze.
