Raspberry Crumb Cake by Anna Marie - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Raspberry Crumb Cake

posted in Food & Drink > Recipes
  • Crumb Topping:
    ½ cup (70 g/2.5 oz) all-purpose flour
    ⅓ cup (65 g/2.3 oz) granulated sugar
    1 teaspoon ground cinnamon
    60 g/2.1 oz cold unsalted butter, cut into small pieces
    1½ cups (200 g/7 oz) all-purpose flour, sifted
    1½ teaspoons baking powder
    ½ teaspoon salt
    ⅓ cup (75 g/2.7 oz) unsalted butter, at room temperature
    ¾ cup (150 g/5.3 oz) granulated sugar
    Lemon zest from ½ lemon
    1 large egg
    1 teaspoon pure vanilla extract
    ½ cup (120ml) heavy cream, half and half, or whole milk
    1½ -2 cups fresh raspberries

  • To make the crumbs: In a medium bowl mix together flour, sugar, and cinnamon. Add butter and mix using a pastry cutter, fork, or your fingertips until the mixture is uniformly moistened and crumbs begin to form. Set aside.
    To make the cake: Adjust oven rack to middle position and preheat to 340F/170C. Grease a 9-inch round cake pan. Set aside.
    In a medium bowl mix together flour, baking powder, and salt until combined. Set aside.

  • In a standing mixer fitted with the paddle attachment, beat together butter, sugar, and lemon zest on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed. Add egg and beat until combined. Add half of the flour mixture and beat on low speed just until combined. Beat in heavy cream and vanilla just until combined, followed by the rest of the flour mixture. Do not overmix.

  • Scrape batter into prepared pan and smooth the top. Scatter raspberries evenly over the top of the batter (don’t press them in as they tend to sink during baking). Sprinkle crumb mixture over the raspberries.
    Bake for 45 minutes or until cake is golden brown, firm to the touch, and a skewer inserted into the center comes out clean. If the top is browning too fast while baking, cover pan loosely with aluminum foil. Allow cake to cool completely on a wire rack. Serve at room temperature.
    Cake can be kept, covered tightly, at room temperature or in the fridge for up to 3 days.


See all comments

Related Tips

See other sign in/up options
Set up my password later
Create a Password
For better protection, please provide a password for your account.
Login / sign up with Email
Forgot Password?
New to Musely
See other login options
Sign Up with Email
Already have an account? Login
Login with email
Forgot Password?
Looks like you have an account already
Enter your password to proceed to checkout
Forgot Password?
Please re-enter your password
Forgot Password?
* This is for protection of your private information
Create a Password
For better protection, please provide a password for you account.
For privacy reasons, you must login every time you access this page.
Forgot Password?
< back
< back
Reset Password
Enter the email address associated with your account
< back