Raspberry Crumb Cake
This Raspberry Crumb Cake is the perfect spring and summer treat! It features a soft, tender and moist vanilla cake base loaded with fresh raspberries and topped with a buttery, golden crumble. Each bite is bursting with juicy berries and sweet, crumbly goodness. It’s easy to make and perfect for brunch, dessert, or an afternoon snack!
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 8x8-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.
Nutritional Information
Calories: 527kcalCarbohydrates: 78gProtein: 6gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 96mgSodium: 223mgPotassium: 130mgFiber: 3gSugar: 48gVitamin A: 699IUVitamin C: 6mgCalcium: 79mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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