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Raspberry Crumb Cake on a black plate.

Raspberry Crumb Cake

Chef Jenn
Moist and bursting with raspberries, this Raspberry Crumb Cake is an easy dessert that celebrates the flavor of fresh raspberries.
5 from 43 votes
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 366 kcal

Ingredients
  

  • 3 cups all purpose flour
  • 18 tablespoons sugar
  • 2 teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt kosher salt
  • ¾ teaspoon ground cinnamon
  • 14 tablespoons butter
  • 2 eggs
  • 1 cup sour cream
  • 1½ teaspoon vanilla extract
  • 3 cups fresh raspberries about 12 ounces

Instructions
 

  • Preheat oven to 375 and spray a 13 x 9 baking dish with nonstick cooking spray or grease it with butter.
  • Whisk together the flour, 1 cup of sugar, baking powder, baking soda, salt, and ground cinnamon in a bowl.
  • 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.
  • Transfer 1 1/2 cups of the flour mixture to a separate bowl and reserve for the crumb topping.
  • 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.
  • Fold in the raspberries, then transfer the batter to the prepared baking dish.
  • 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.
  • 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.
  • Cool the cake in the pan for 15 minutes before cutting.

Notes

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. It may not be set up at all.
  • Don't overmix the batter to keep the cake tender.
  • 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.

Nutrition

Serving: 1squareCalories: 366kcalCarbohydrates: 47gProtein: 5gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 74mgSodium: 359mgPotassium: 119mgFiber: 3gSugar: 20gVitamin A: 577IUVitamin C: 8mgCalcium: 80mgIron: 2mg
Keyword cake, raspberry cake, raspberry crumb cake
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