This Raspberry Crumb Cake is soft, buttery, and bursting with juicy raspberries, all topped with a thick layer of golden, crumbly streusel. With a tender vanilla cake base, pops of tart raspberry flavor, and a rich brown sugar crumb topping, this cake strikes the perfect balance of sweet and tangy. It's just as perfect for breakfast or brunch as it is for dessert.
Spring and summertime call for sweet treats that are light, refreshing, and bursting with flavor. Enter: Raspberry Crumb Cake. This easy dessert is a delightful combination of a tender vanilla cake base, sweet and juicy raspberries, and a buttery, crunchy crumb topping.
Just like my lemon blueberry crumb cake, this raspberry coffee cake is easy to make with simple pantry ingredients and comes together without any complicated steps or fancy equipment. Whether you're enjoying it for breakfast, brunch, or an afternoon snack, this raspberry crumb cake is sure to be a hit with everyone.
For more springtime treats try my lemon blueberry poppy seed muffins, lemon brownies or raspberry almond cake
Why You'll Love This Raspberry Crumb Cake
- Fresh & Fruity – Loaded with juicy, sweet raspberries in every bite making it the perfect dessert for summer.
- Soft & Moist – The cake is tender and fluffy, with a melt-in-your-mouth buttery crumb.
- Crispy Crumble Topping - Just like my strawberry crumb cake, this coffee cake is topped with a buttery, golden crumble that adds the perfect texture and sweetness.
- Easy to make – Simple ingredients and no mixer required
- Perfect for any time of day – Breakfast, brunch, or dessert
For the raspberry cake
For the crumb topping
Ingredient Notes
For the Cake
- All-purpose flour: Spoon and level for accuracy.
- Granulated white sugar: Sweetens the cake without overpowering the raspberries.
- Unsalted butter: Use room-temperature butter for creaming. It gives the cake a rich, tender texture.You can also use half butter and half oil as well. Use any neutral tasting oil such a canola or vegetable oil.
- Eggs: Use room temperature for even mixing.
- Plain Yogurt: Keep the cake nice and moist. I prefer to use greek yogurt. You can also use sour cream in place of yogurt.
- Vanilla extract: Enhances the overall flavor.
- Almond extract: Optional here but I love adding a little almond extract to this cake batter.
- Raspberries: Fresh or frozen both work. If using frozen, do not thaw.
Crumb Topping
- All-purpose flour: The base of the crumble.
- Brown sugar: Adds a deep, molasses-like sweetness.You can use both light or dark brown sugar here.
- White sugar: Adds sweetness and crunch
- Unsalted Butter: Creates a rich, crumbly topping.
- Sliced almonds: Optional to sprinkle over the top.
Substitutions & Variations
- Frozen raspberries: Use straight from frozen to avoid excess moisture.
- Mixed berry crumb cake: Swap half the raspberries for blueberries or blackberries.
- Lemon raspberry: Add 1 teaspoon fresh lemon zest and lemon extract to the cake batter.
- Gluten-free: Use a 1:1 gluten-free flour blend.
- Nutty crumb: Add chopped almonds or pecans to the streusel.
Step-by-Step Instructions
Here is how to make this raspberry crumb cake. You can use a stand mixer fitted with a paddle attachment or a large bowl with a hand mixer.Preheat oven to 350°F (175°C). Line an 8 inch square pan or 9 inch round springform pan with parchment paper.
Make the crumb topping: In a small bowl, mix flour, brown sugar, and white sugar. Mix in melted butter with a fork until crumbly. Set aside.
In a small bowl stir together raspberries with 2 tablespoons of flour.Set aside
Mix wet ingredients: Mix In a large bowl whip together butter and sugar until light and fluffy.
Beat the eggs and vanilla along with the butter/sugar mixture until well combined.
Add dry ingredients: Add flour, baking powder, baking soda and salt along with the yoghurt to the wet mixture until combined and so streaks of flour remain.
Assemble: Spread batter evenly in the prepared pan
Add Raspberries: Spread the raspberries evenly over the cake batter.
Add streusel topping: Sprinkle crumb topping and sliced almonds generously over the top.
Bake for 40-45 minutes, until a toothpick inserted comes out clean. Cool slightly before slicing and serving.
Tips & Tricks for Perfect Raspberry Crumb Cake
- Don’t Overmix: Mix the batter just until combined to keep the cake tender and moist.
- Room Temperature Ingredients: Make sure your butter, eggs, and yogurt are at room temperature for a smooth batter
- Use a kitchen scale: For the most accurate and consistent results, measure your ingredients using a kitchen scale rather than cups. Precise measurements ensure your baked goods turn out perfectly every time!
- Tent with Aluminum Foil: If you notice the top of the cake browning too quickly, loosely cover (or “tent”) it with aluminum foil. This helps prevent burning or over-browning while allowing the cake to finish baking evenly.
- Coat raspberries with flour:Toss raspberries lightly in flour to prevent sinking to the bottom.
FAQ's
Overmixing the batter can develop too much gluten. Stir only until the dry ingredients are incorporated.
Absolutely. This cake tastes even better the next day.
The batter may be too thin or the crumble too fine. Be sure to use clumpy crumble and gently place it on top without pressing it down.
Storage & Freezing
Storage
- Store this raspberry crumb cake covered at room temperature for up to 2 days.
- Refrigerate for up to 5 days for longer freshness.
Freezing
- Freeze sliced cake in an airtight container for up to 2 months.
- Thaw at room temperature before serving.
More Cake Recipes You Will Love
Recipe
Raspberry Crumb Cake
Equipment
- 8 inch square pan
Ingredients
For the cake:
- ½ cup (113g) unsalted butter at room temperature
- 1 cup (200g) granulated white sugar
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- ½ teaspoon pure almond extract
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (120 ml) plain yogurt at room temperature
For the strawberries:
- 1 ½ cups fresh raspberries
- 2 tablespoons all-purpose flour
For the crumb topping:
- 5 tablespoon (70g) unsalted butter melted
- ¾ cup (90g) all-purpose flour
- ¼ cup (50g) brown sugar, packed
- ¼ cup (50g) white sugar
- ¼ cup sliced almonds optional
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper or grease lightly.
- Make the crumb topping: In a small bowl, mix the flour and both sugar. Add melted butter and stir with a fork until clumps form. Set aside.
- Make the raspberry filling: In a small bowl, mix the raspberries and flour.Set aside.
- Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a separate large bowl, beat softened butter and sugar on medium-high speed for 2-3 minutes until smooth.
- Add the eggs one at a time, beating well after each.Add the vanilla extract and almond extract(if using); mix well.
- Gradually mix in dry ingredients and yogurt on low speed until just combined and no streaks of flour remain. Do not overmix.
- Assemble the cake: Pour the batter into the prepared pan and spread evenly. Top with the raspberry filling. Sprinkle the crumb topping and sliced almonds(if using) evenly over the top.
- Bake the cake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan before slicing.
Notes
- Use sour cream or greek yogurt in place of regular yogurt.
- Do not overmix the batter: Mix just until the ingredients are combined to keep the cake soft and tender.
- Let the cake cool before slicing: This helps the crumb set and makes slicing cleaner and easier.
- Keep the streusel refrigerated: Store the streusel in the refrigerator until you're ready to use it. This helps keep the topping stays crumbly and forms larger clusters while baking.
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