Mouth Watering Raspberry Crumble Cake: Bursting With Berry Flavor

Mouth Watering Raspberry Crumble Cake: Bursting with Berry Flavor

  • on February 17, 2024
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Raspberry Crumble Cake

Calling all bakers and dessert enthusiasts! Let’s venture into the delightful world of Raspberry Crumble Cake, a sweet symphony where tart juicy berries meet a buttery, golden crumble top. This isn’t just a recipe; it’s an experience, a warm hug on a frosty day, and a comforting melody for your taste buds.

Ode to the Crumble: Setting the stage for deliciousness

Imagine biting into a fluffy cake, infused with the delicate sweetness of raspberries. Each forkful bursts with flavor, a contrast of textures between the soft cake and the crunchy crumble that melts on your tongue. It’s the perfect marriage of simplicity and sophistication, a dessert that elevates any occasion, from backyard picnics to fancy brunches.

A Slice of History: Unraveling the crumble’s humble beginnings 

But this cake isn’t just about satisfying cravings; it’s steeped in history. Its roots trace back to England in the 17th century, where resourceful cooks used up leftover pastry dough to create crumbly “cobbles” atop fruit pies. This ingenious hack evolved into the crumble we know today, a testament to human creativity in the face of limited resources.

Baking Bliss: From simple ingredients to sweet magic

Making a Raspberry Crumble Cake isn’t a masterclass in culinary complexity. It’s an accessible baking adventure, perfect for aspiring chefs and seasoned pros alike. The process is as satisfying as the result: whisking fluffy batter, gently folding in plump raspberries, and finally, sprinkling that magical crumble topping like golden snowflakes. It’s a symphony of senses, the aroma of baking berries filling the air, the anticipation building with each minute in the oven.

Crumble Conundrum: The quest for the perfect topping

And then, the grand unveiling! That golden cake was crowned with a crunchy, glistening crumble, begging to be devoured. But before you dig in, let’s address the age-old question: what makes the best Raspberry Crumble Cake?

The answer, like most things in life, is subjective. Some crave a buttery, oat-heavy crumble, while others prefer a nutty twist with almonds or pecans. The real magic lies in finding your perfect balance and customizing the recipe to match your taste buds. Experiment with different flours, add a splash of lemon zest, or swap raspberries for juicy blueberries or tangy blackberries. The possibilities are endless, a canvas for your baking creativity.

But fear not, baking newbies! There are countless tried-and-true recipes out there, like the classic Raspberry Crumble Cake Recipe from Sally’s Baking Addiction (linked above). It’s a foolproof guide, your baking compass leading you to crumble bliss.

Raspberry Crumble Cake

Raspberry Crumble Cake

Calling all bakers and dessert enthusiasts! Let's venture into the delightful world of Raspberry Crumble Cake, a sweet symphony where tart juicy berries meet a buttery, golden crumble top. This isn't just a recipe; it's an experience, a warm hug on a frosty day, a comforting melody for your taste buds.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 10 Servings
Calories 500 kcal


For the cake:

  • 1 ⅓ cups 166 grams all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup 115 grams unsalted butter, softened at room temperature
  • ¾ cup 150 grams granulated sugar
  • 2 large eggs at room temperature
  • ½ cup 120 milliliters full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon almond extract

For the topping:

  • ¼ cup 31 grams all-purpose flour
  • ¼ cup 50 grams packed light or dark brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons 30 grams unsalted butter, melted
  • 1 heaping cup 170 grams fresh or frozen raspberries (no need to thaw)
  • ¾ cup 65 grams sliced almonds
  • Optional: confectioners’ sugar for dusting


  • Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
  • Make the cake: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl using a hand mixer or stand mixer with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture might look curdled, but that’s okay. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer on low speed, mix in the dry ingredients until just smooth. Don’t overmix; the batter will be thick.
  • Spread the batter into the prepared pan.
  • Make the crumb topping: In a small bowl, mix the flour, brown sugar, and cinnamon together with a fork. Stir in the melted butter until crumbs form.
  • Scatter the raspberries over the cake batter. Sprinkle the crumbs and sliced almonds on top.
  • Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
  • Take the cake out of the oven and place it on a wire rack. Let it cool slightly for a few minutes before slicing. Dust with confectioners’ sugar before serving, if desired.


  • Use ingredients at room temperature.
  • You can freeze the baked and cooled cake for up to 3 months. Thaw it at room temperature before dusting it with confectioners’ sugar and serving.
  • Substitute plain, full-fat yogurt for sour cream if needed.
  • Use frozen raspberries instead of fresh ones; no need to thaw them.
  • To prevent the raspberries from sinking, toss them with a little flour before adding them to the batter.
Keyword Raspberry Crumble Cake

Frequently Asked Questions about Raspberry Crumble Cake

And now, for the burning questions that might be swirling in your mind:

Do I need fresh or frozen raspberries?

Both work! Fresh will give you the juiciest result, while frozen offer year-round baking possibilities. Just thaw them slightly before folding into the batter.

Can I make the crumble ahead of time?

Absolutely! Store the crumble mixture in an airtight container in the fridge for up to a week. Sprinkle it over your prepared batter before baking, and voilà!

Help! My crumble topping isn’t browning!

Try increasing the baking time or broiling the cake for a minute or two at the end. But keep a watchful eye to avoid burning.

Can I make this gluten-free or vegan?

Yes! With a few substitutions, this cake can be adapted to dietary needs. Use gluten-free flour blends and dairy-free butter alternatives for an equally delicious crumble experience.


Embrace the delightful world of baking, where joy and experimentation reign supreme. Take charge: gather your ingredients, preheat the oven, and awaken the crumble maestro within you. Trust in the process, relish every step, and revel in the ultimate reward!

The Raspberry Crumble Cake isn’t just a dessert; it’s a poignant reminder of life’s simple pleasures, the soothing embrace of home, and the enchantment born when flour, butter, and berries unite to craft something truly magical.

Equip yourself with a whisk, don your apron, and dive into the art of crumble-making! Discover the tantalizing universe of Raspberry Crumble Cake, beckoning for exploration and ready to captivate your palate.

Should this recipe captivate your senses, consider delving into our enticing chocolate mocha cake recipe for yet another delightful culinary journey.

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