This raspberry crumble cake combines the tartness of fresh raspberries with a sweet, buttery crumble topping, creating a delightful dessert perfect for any gathering.
Baked in a convenient 9×13 inch pan, this cake offers the ideal balance of fruit and pastry, making it a hit for both casual and special occasions.
Whether served as a summery treat or a comforting winter dessert, its vibrant flavors and textures are sure to impress.
- Prep Time: 45 minutes
- Cook Time: 30-35 minutes
- Total Time: 1 hour, 20 minutes
- Yield: 16 servings 1x
Ingredients
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries
- 3/4 cup all-purpose flour
- 1/2 cup raw oates
- 2/3 cup brown sugar
- 6 tablespoons unsalted butter, chilled and cubed
- 1/2 teaspoon cinnamon
Instructions
- Preheat Oven and Prepare Pan (5 minutes): Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper.
- Make the Cake Batter (10 minutes): In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream, starting and ending with the flour mixture. Mix until just combined.
- Assemble the Cake (5 minutes): Spread the cake batter evenly into the prepared pan. Scatter the fresh raspberries over the top of the batter.
- Prepare the Crumble Topping (5 minutes): In a medium bowl, combine the flour, brown sugar, and cinnamon. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs. Toss in the oatmeal at the very end, adding a dash of olive oil if it feels too dry.
- Add Topping and Bake (30-35 minutes): Sprinkle the crumble topping evenly over the raspberries and batter in the pan. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the crumble is golden brown.
- Cool and Serve (20 minutes): Allow the cake to cool in the pan for at least 20 minutes before cutting into squares. Serve warm or at room temperature.
Notes
This raspberry crumble cake is a comforting and satisfying dessert that showcases the natural sweetness and slight tartness of raspberries.
The crumble topping adds a delightful texture and flavor that complements the soft cake base.
Perfect for serving at any event or enjoying as a family treat, this cake is as versatile as it is delicious.
For an extra indulgent touch, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.
Nutrition
- Serving Size: 1 serving
- Calories: 325
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
