Raspberry Crumb Cake

I love baking. Even though I was primarily a savory chef when I was working in a professional kitchen, baking holds a special place in my heart. This Raspberry Crumb Cake is perfection on a plate. It’s moist and full of flavor, and the crumb topping is so good and the perfect touch to this rustic cake.

I love raspberries. In fact, they’re not just my favorite berries but are one of my top favorite fruits. I love how versatile they are and how easy they are to work with. And, in this Raspberry Crumb Cake, raspberries are the star of the show.

This easy cake is a real winner, and you make it in a 9×13-inch baking dish, so there’s plenty to go around. And, if you don’t eat it all, freeze it! This raspberry cake recipe freezes like a dream.

Ingredients

• All purpose flour
• Sugar – Granulated white sugar.
• Baking powder – Make sure your baking powder hasn’t expired. Check out these baking powder substitutes if you’re running low.
• Baking soda
• Salt
• Ground cinnamon
• Butter – Cold and cut into cubes.
• Eggs – Large.
• Sour cream
• Vanilla extract – Real or artificial extract is fine.
• Fresh raspberries

How to make Raspberry Crumb Cake

1. Preheat the oven to 375 degrees and spray a 13 x 9 baking dish with nonstick cooking spray or grease it with butter.
2. Whisk together the flour, 1 cup of sugar, baking powder, baking soda, salt, and ground cinnamon in a bowl.
3. Blend 1 1/2 sticks (12 tablespoons or ¾ cup) of butter into the flour mixture with your hands or a pastry blender until it looks like coarse sand with some larger chunks in it.
4. Transfer 1 1/2 cups of the flour mixture to a separate bowl and reserve for the crumb topping.
5. Whisk the eggs, sour cream, and vanilla extract in a separate bowl until combined, then pour this into the remaining flour mixture, stirring until combined.
6. Fold in the raspberries, then transfer the batter to the prepared baking dish.
7. Add the remaining 2 tbsp of butter and 2 tbsp of sugar to the reserved flour mixture, blending the butter into the flour until you have small pebble-sized clumps.
8. Sprinkle the batter with the crumb topping and bake in the middle of the oven for about 40-45 minutes or until an inserted toothpick comes out clean.
9. Cool the cake in the pan for 15 minutes before cutting.

Step By Step Process

Chef Jenn’s Recipe Notes

• Use fresh, ripe raspberries for the best flavor and texture. Frozen raspberries are too wet and will ruin the texture of the cake, and it may not set up at all.
• Don’t overmix the batter to keep the cake tender. The batter will be quite thick.
• Allow the cake to cool before cutting to ensure perfect slices.
• To keep the cake fresh, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it well and freeze. The cake can be frozen for up to 3 months. Thaw overnight at room temperature before serving. 

Serving Suggestions

This Raspberry Crumb Cake can effortlessly transition from a brunch star to a delightful dessert. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a brunch spread, accompany it with a savory quiche and fresh fruit salad. The cake’s versatile nature makes it a perfect fit for any meal.