This moist delicious raspberry crumb cake recipe is perfect for brunches and desserts and can be served in small slices for breakfast too.
The story: (skip if not interested)
A wonderful friend of mine, an author by the name of Melissa Foster, asked me to create this crumb cake for a project she is working on.
The version I made for her project is a little different than this one.
Since I was making it, I decided to try for two different cakes so I could post one to my blog.
Because that’s what food bloggers do. They make tons of food they aren’t sure they will be able to eat.
Good thing I have 5 hungry teens eh?
This Raspberry Crumb Cake is not only delicious, but very moist and sweet and crumbly.
I love what the pistachios add to the topping, a bit of flavor that definitely adds to it.
My kids declared this a delicious morning treat, as we had a slice for breakfast two days in a row.
Yes, I’m that mom – the one who lets the kids eat raspberry crumb cake for breakfast.
We prefer it warm, but it can be served at room temperature as well. I am not sure about chilled, but I am betting it would still taste delicious.
Oh and the reason that I called it a Raspberry Crumble Cake has more to do with my friends project than with the actual cake – it’s still a Raspberry CRUMB Cake, I just gave it a cute name for her.
How do I store this raspberry cake?
Leftovers can be stored in an airtight container for 3-5 days.
If you desire a warm slice, simply pop in the microwave for 15-25 seconds and you’ll be good to go.
The Raspberry Crumb Cake:
What’s your favorite kind of crumb cake?
Also be sure and check out my friend Renee’s Crumb Cake she posted today as well. It sounds delicious!
I love it when two bloggers share the same type of recipe in one day. haha