Description
A tender, buttery cake studded with tangy fresh raspberries and topped with a golden, crunchy oat-almond crumble. Perfect for breakfast, tea, or as a cozy dessert, this Raspberry Crumble Cake balances soft crumb, juicy fruit, and caramelized crunch in every bite.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 1/2 cups fresh raspberries
- 1/2 cup brown sugar
- 1/2 cup rolled oats
- 1/4 cup chopped almonds
- 1/4 cup cold unsalted butter, cubed (for crumble)
Instructions
- Preheat Your Equipment: Preheat your oven to 350°F (175°C). Grease or line an 8-inch square baking pan with parchment paper for easy removal.
- Combine Ingredients: In a large bowl, cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar until light and fluffy, about 2–3 minutes. Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract. In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. Gradually add the dry mixture to the wet mixture, alternating with 1/2 cup milk, beginning and ending with the dry ingredients. Mix until just combined, do not overmix.
- Prepare Your Cooking Vessel: Spread half of the batter evenly into the prepared 8-inch pan, smoothing the top with a spatula so you have an even base layer.
- Assemble the Dish: Gently fold 1 1/2 cups fresh raspberries into the remaining batter, taking care not to crush them. Dollop and spread this raspberry-studded batter over the base layer to create a second layer with visible berries.
- Cook to Perfection: Make the crumble by combining 1/2 cup brown sugar, 1/2 cup rolled oats, and 1/4 cup chopped almonds in a bowl. Add 1/4 cup cold cubed unsalted butter and use your fingertips or a pastry cutter to work the butter into the dry ingredients until the mixture is crumbly and pea-sized. Chill the crumble briefly if possible, then sprinkle it loosely and evenly over the top of the assembled batter. Bake in the preheated oven for 40–45 minutes, or until the top is golden, the crumble is crisp, and a toothpick inserted into the cake center comes out clean or with just a few moist crumbs.
- Finishing Touches: Remove the cake from the oven and let it cool in the pan for at least 15 minutes to set. If desired, dust lightly with powdered sugar just before serving for a bakery-fresh look.
- Serve and Enjoy: Slice into 9 squares and serve warm or at room temperature. Pair each slice with a scoop of vanilla ice cream, a dollop of whipped cream, or a cup of tea or coffee for a delightful treat.
Notes
- Use fresh raspberries when possible for the best texture and bright flavor. If using frozen raspberries, thaw and drain them to avoid excess moisture.
- Chill the crumble mixture briefly before sprinkling to help it bake into crisp clusters rather than melting into the batter.
- Do not overmix the cake batter to keep the crumb light and tender.
- Line the pan with parchment paper to lift the cake out easily and achieve cleaner slices.
Nutrition
- Serving Size: 1 slice (approx 1/9 of recipe, ~100g)
- Calories: 310
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg
Keywords: raspberry crumble cake, berry cake, crumble topping, summer dessert, easy cake, almond crumble