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Raspberry Crumb Cake

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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. 

Ingredients

Scale

For the crumble

  • 1/4 cup all purpose flour
  • 4 tablespoons unsated butter, cubed, cold
  • 1/4 cup brown sugar
  • 1/2 cup old fashioned oats

The cake

  • 1 1/3 cup all purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter
  • 1/2 cup + 1 tablespoon granulated sugar
  • 2 large eggs
  • 1/2 cup sour cream
  • 3 tablespoons vegetable oil
  • 2 teaspoons vanilla extract
  • 10 oz raspberries

Instructions

Crumble topping

  1. In a medium bowl add flour, brown sugar and old fashioned oats.
  2. Cut butter into mixture using a fork, or your hands until mixture resembles medium sized crumbs. Set aside. 

Cake

  1. Preheat oven to 350 F. Butter an 8 inch springform pan and set aside. 
  2. In a medium bow, whisk flour, baking soda, baking powder and salt. Set aside. 
  3. To a mixer bowl, add softened butter and sugar. Beat until creamed and combined. 
  4. Add the eggs and beat until combined and fluffy. About 2 minutes. 
  5. Add sour cream, oil and vanilla extract. Beat until smooth.
  6. Add the flour. Carefully beat until smooth. Don’t over beat. The batter will be thick.
  7. Spoon cake batter into prepared springform pan. Gently spread to make it even.
  8. Add the raspberries. 
  9. Sprinkle with the butter oat topping.
  10. Bake for 50- 1 hour or until toothpick inserted comes out clean and topping is golden brown.
  11. 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.

Find it online: https://tastytreatpantry.com/raspberry-crumb-cake/