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
Raspberry Crumb Cake Recipe
For the Fruit Layer:
- 4-6 c. raspberries
- ½ c. white sugar
- 2 Tbs. cornstarch dissolved in 2 Tbs. hot water
- 1 tsp. vanilla extract
For the Cake Layer:
- 2¼ c. cake flour
- 1 Tbs. baking powder
- ½ tsp. salt
- 1 stick of unsalted butter room temp
- 1¼ c. white sugar
- 3 eggs
- 1 tsp. vanilla extract
- ¾ c. buttermilk
For the Topping:
- ½ c. dark brown sugar
- ½ c. of all purpose flour
- 4 Tbs. unsalted butter room temp and cut into pieces
- ½ c. ground pistachios
- Preheat your oven to 350 degrees.
- In a big bowl, toss the raspberries with the sugar, cornstarch & water mixture and the vanilla extract. Allow it to stand for about a half hour or more. When ready, pour the fruit into a 9×13 baking dish. It’s a super thin layer, if you want a thicker layer you will probably need to use more raspberries.
- In another large bowl, or using your stand mixer – cream together the butter and sugar until it’s very light and fluffy. This took me about 3 minutes. Add the 3 eggs but add them one at a time mixing in between each egg. Add the vanilla extract and mix again.
- In another bowl, mix the flour, salt and baking powder together.
- Add the dry ingredients into the butter and sugar mixture a little at a time mixing in between each addition – alternate with adding the buttermilk, again mixing in between each addition. It should go a little bit of dry ingredients, mix, a little bit of buttermilk, mix, more dry ingredients, mix, more buttermilk, mix… and so on until it is all mixed in.
- Take your cake batter and spoon it over the fruit layer in the baking dish. Smooth the batter all over and make sure it falls down between the fruit and is fairly even all over.
- Make the crumb topping. Place all ingredients in a med. bowl and mash everything together. You want the butter to be mashed up with everything else and little “crumbs” to form.
- Sprinkle the top with your crumble topping.
- Bake at 350 degrees for 40-50 minutes (check at 40 and go from there). You’re looking for bubbling fruit, a golden crumble on top and a clean cake. Insert a toothpick and see if it comes out clean.
- Move your piping hot raspberry crumble cake to a rack to cool. This cake is amazing served warm, but tasted just as delicious at room temp. Enjoy!