Raspberry Crumb Cake is a delightful, fruity dessert that combines the tartness of fresh raspberries with a soft, buttery cake base and a sweet, crumbly topping. Perfect for brunch, dessert, or an afternoon snack, this cake is both comforting and elegant. The juicy raspberries add a burst of flavor, while the crumb topping provides a satisfying texture contrast. Whether served warm from the oven or cooled, this raspberry crumb cake is easy to make and sure to impress with its balance of flavors and textures.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- 1 large egg
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen raspberries
For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ tsp cinnamon
- ¼ cup unsalted butter, melted
Instructions:
- Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and set aside.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the egg and vanilla extract, and mix until well combined.
- Stir in the sour cream, then gradually add the dry ingredients, mixing until just combined.
- Gently fold in the raspberries, being careful not to overmix. Pour the batter into the prepared pan and spread it evenly.
- To make the crumb topping, mix together the flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Stir in the melted butter until the mixture forms coarse crumbs.
- Sprinkle the crumb topping evenly over the cake batter.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden brown.
- Let the cake cool in the pan before slicing and serving.
Enjoy the sweet, tart flavors and crumbly texture of this Raspberry Crumb Cake for a delicious treat anytime!
