This raspberry crumb cake is soft, moist, and packed with raspberry flavor. A tender vanilla cake is topped with juicy raspberries and buttery oatmeal crumb topping that bakes up perfectly crisp. Everything is finished with a drizzle of white chocolate. It’s an easy perfect dessert for brunch, or whenever you want a sweet treat.
Why you’ll love this raspberry crumb cake
- Simple to make: Uses simple ingredients and comes together quickly.
- Crunchy topping: It has a buttery oatmeal streusel that perfectly compliments the soft cake.
- Moist cake: The butter and oil give the cake the most tender and moist crumb.
- Uses fresh raspberries: The cake is packed with fresh berries to create and delicious combo between all the cake layers.
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Ingredients needed for the raspberry cake
- Flour: You will need all purpose flour.
- Sugar: Too add sweetness.
- Butter: Use unsalted room temperature butter. This will give the cake a buttery flavor. You’ll also add this to the topping.
- Oil: I use avocado oil. But any neutral oil will work. This will give the cake a soft and tender crumb.
- Eggs: To add structure and help the cake rise.
- Sour cream: Adds richness and moister.
- Baking powder and baking soda: To help the cake rise.
- Raspberries: You’ll need about 10 oz of fresh raspberries.
- Oatmeal: Old fashioned oats. Not quick notes. This will be for crunchy streusel topping.
How to make the crumble topping
- To a medium bowl add brown sugar, old fashioned oats, flour and cold cubed butter.
- Using a fork, pastry cutter or your fingers crumble the butter until your get course crumbs. Set aside to make the cake.
Making the cake batter
- Whisk the all purpose flour, baking powder, baking soda and salt in a small bowl then set aside.
- In a medium bowl, beat butter and granulated sugar, on medium speed, until combined and fluffy.
- Add the eggs. Beat on medium speed until combined and airy.
- Add the sour cream, vanilla extract and oil. Beat until there are no more streaks of sour cream and oil is incorporated.
- Add the dry ingredients mixture and beat until just combined. The cake batter will be thick.
- Transfer cake batter into buttered 8 inch springform pan. Gently spread the batter.
- Add the fresh raspberries.
- Add the crumble topping.
- Bake until top is golden brown and toothpick inserted in the center of the cake comes out clean.
- Drizzle with white chocolate or sprinkle with powdered sugar.
Tips for success
- Measure your flour correctly: Use a spoon to scoop the flour out into the cup, then level it with a knife. This ensures that you don’t add too much flour.
- Don’t overmix: Beat well when beating the butter and sugar. And beat well when adding the eggs. But don’t overbeat when adding the flour. Mix until combined.
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Raspberry Crumb Cake
This raspberry crumb cake is soft, moist, and packed with raspberry flavor. A tender vanilla cake is topped with juicy raspberries and buttery crumb topping that bakes up perfectly crisp. Everything is finished with a drizzle of white chocolate. It’s an easy cake that works perfect for brunch, dessert, or whenever you want a sweet treat.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
Ingredients
Scale
For the crumble
- ¼ cup all purpose flour
- 4 tablespoons unsated butter, cubed, cold
- ¼ cup brown sugar
- ½ cup old fashioned oats
The cake
- 1 ⅓ cup all purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup unsalted butter
- ½ cup + 1 tablespoon granulated sugar
- 2 large eggs
- ½ cup sour cream
- 3 tablespoons vegetable oil
- 2 teaspoons vanilla extract
- 10 oz raspberries
Instructions
Crumble topping
- In a medium bowl add flour, brown sugar and old fashioned oats.
- Cut butter into mixture using a fork, or your hands until mixture resembles medium sized crumbs. Set aside.
Cake
- Preheat oven to 350 F. Butter an 8 inch springform pan and set aside.
- In a medium bow, whisk flour, baking soda, baking powder and salt. Set aside.
- To a mixer bowl, add softened butter and sugar. Beat until creamed and combined.
- Add the eggs and beat until combined and fluffy. About 2 minutes.
- Add sour cream, oil and vanilla extract. Beat until smooth.
- Add the flour. Carefully beat until smooth. Don’t over beat. The batter will be thick.
- Spoon cake batter into prepared springform pan. Gently spread to make it even.
- Add the raspberries.
- Sprinkle with the butter oat topping.
- Bake for 50- 1 hour or until toothpick inserted comes out clean and topping is golden brown.
- Cool slightly then drizzle with white chocolate, or sprinkle with powdered sugar.
Notes
- Measure your flour correctly: Use a spoon to scoop the flour out into the cup, then level it with a knife. This ensures that you don’t add too much flour.
- Don’t overmix: Beat well when beating the butter and sugar. And beat well when adding the eggs. But don’t overbeat when adding the flour. Mix until combined.
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