Raspberry Crumb Cake

Elevate your dessert game with this irresistible Raspberry Crumb Cake, a perfect blend of tender vanilla cake, juicy fresh raspberries, and a buttery cinnamon streusel topping. This delightful treat boasts layers of flavor and texture, with the tartness of ripe raspberries perfectly complementing the rich, crumbly topping. Ready in just over an hour, this recipe is ideal for brunch gatherings, afternoon tea, or a sweet finale to any meal. The easy-to-make streusel offers a rustic, bakery-style finish, and a light dusting of powdered sugar adds a touch of elegance. Whether served warm or at room temperature, this crumb cake is sure to become a family favorite! Keywords: raspberry crumb cake recipe, homemade crumb cake, easy dessert recipe, raspberry dessert, streusel topping recipes.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 2.5 cups all-purpose flour
• 0.75 cup granulated sugar
• 2 teaspoons baking powder
• 0.5 teaspoon salt
• 0.5 cup unsalted butter
• 2 eggs
• 2 teaspoons vanilla extract
• 0.75 cup whole milk
• 2 cups fresh raspberries
• 0.75 cup light brown sugar
• 1 teaspoon ground cinnamon
• 0.75 cup all-purpose flour (for streusel)
• 0.25 cup unsalted butter (for streusel)

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square baking pan or line it with parchment paper and set aside.

Step 2

In a medium mixing bowl, whisk together 2.5 cups of all-purpose flour, 0.75 cup of granulated sugar, 2 teaspoons of baking powder, and 0.5 teaspoon of salt.

Step 3

Using a pastry cutter, fork, or your hands, cut 0.5 cup cold unsalted butter into the dry ingredients until the mixture resembles coarse crumbs.

Step 4

In a separate bowl, whisk together 2 eggs, 2 teaspoons of vanilla extract, and 0.75 cup of whole milk until well combined.

Step 5

Gradually fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.

Step 6

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula.

Step 7

Gently scatter 2 cups of fresh raspberries over the top of the batter in an even layer.

Step 8

To make the streusel topping, mix 0.75 cup of light brown sugar, 1 teaspoon of ground cinnamon, and 0.75 cup of all-purpose flour in a small bowl.

Step 9

Cut 0.25 cup cold unsalted butter into the streusel mixture using a pastry cutter or your fingers, until it forms pea-sized crumbs.

Step 10

Sprinkle the streusel topping evenly over the raspberries.

Step 11

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 12

Remove the cake from the oven and allow it to cool in the pan for at least 20 minutes before slicing and serving.

Step 13

Optional: Dust the top of the cake with powdered sugar for a decorative finish.

Nutrition Facts

Serving size	1261.1 grams (1261.1g)

Amount per serving	% Daily Value*
Calories	3686

Total Fat 108.00g	138%
Saturated Fat 62.90g	315%
Polyunsaturated Fat 0.20g
Cholesterol 277mg	92%
Sodium 2207mg	96%
Total Carbohydrate 645.70g	235%
Dietary Fiber 28.10g	100%
Total Sugars 321.60g
Protein 50.60g	101%

Vitamin D 119IU	593%
Calcium 488mg	38%
Iron 17mg	97%
Potassium 1310mg	28%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 25.9%

Protein: 5.4%

Carbs: 68.7%