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
Scale
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.
