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
Scale
Crumb Topping
- ½ cup unsalted butter, cold and cut into cubes
- 1 cup all-purpose flour
- â…“ cup light brown sugar, packed
- â…“ 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.
