How to Make Raspberry Crumb Cake Quick Dessert Recipe

This tasty and simple raspberry crumb cake is a quick dessert recipe which so easy to make and has a delicious taste to enjoy the treat. This simple and delicious raspberry cake made from a vanilla base cake, irresistible buttery crumbs, and raspberries.

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How to Make Raspberry Crumb Cake Quick Dessert Recipe

I love to make and eat all types of cakes, short or tall, light or heavy, fruit or chocolate and classic cakes which are homemade and tasty. This raspberry crumb cake is gluten free to eat for breakfast or snacking on two pieces.

There are many flavors and texture that you can add to cake to make it unique and different to enjoy the treat. Here I used fresh raspberries and crumbs to make it tasty and feel good. Raspberries have the ability to sink into the butter. Mixing with a bit of sugar or flour usually helps to prevent that.

Use of crumbs in this cake for a base cake with vanilla cake makes it more delicious and light. Vanilla cake can hold the crumbs easily for perfect base cake. Try this recipe and share your feedback.

How to Make Raspberry Crumb Cake Quick Dessert Recipe
How to Make Raspberry Crumb Cake Quick Dessert Recipe
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This tasty and simple raspberry crumb cake is a quick dessert recipe which so easy to make and has a delicious taste to enjoy the treat. This simple and delicious raspberry cake made from a vanilla base cake, irresistible buttery crumbs, and raspberries.
How to Make Raspberry Crumb Cake Quick Dessert Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This tasty and simple raspberry crumb cake is a quick dessert recipe which so easy to make and has a delicious taste to enjoy the treat. This simple and delicious raspberry cake made from a vanilla base cake, irresistible buttery crumbs, and raspberries.
Servings Prep Time Cook Time Passive Time
8 15minutes 1hour 1:30hours
Servings Prep Time
8 15minutes
Cook Time Passive Time
1hour 1:30hours
Nutrition Facts
How to Make Raspberry Crumb Cake Quick Dessert Recipe
Amount Per Serving
Calories 428 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 83mg 28%
Sodium 134mg 6%
Potassium 74mg 2%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Sugars 29g
Protein 5g 10%
Vitamin A 15%
Vitamin C 0.1%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
Servings:
Units:
Ingredients
Servings:
Units:
Nutrition Facts
How to Make Raspberry Crumb Cake Quick Dessert Recipe
Amount Per Serving
Calories 428 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 83mg 28%
Sodium 134mg 6%
Potassium 74mg 2%
Total Carbohydrates 59g 20%
Dietary Fiber 2g 8%
Sugars 29g
Protein 5g 10%
Vitamin A 15%
Vitamin C 0.1%
Calcium 1%
Iron 9%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
To make the crumbs:
  1. 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:
  1. Adjust oven rack to middle position and preheat to 340F/170C. Grease a 9-inch round cake pan. Set aside.
  2. In a medium bowl mix together flour, baking powder, and salt until combined. Set aside.
  3. 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.
  4. 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.
  5. Beat in heavy cream and vanilla just until combined, followed by the rest of the flour mixture. Do not overmix.
  6. 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.
  7. Bake for 45 minutes or until cake is golden brown, firm to the touch, and a skewer inserted into the center comes out clean.
  8. 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.
  9. Cake can be kept, covered tightly, at room temperature or in the fridge for up to 3 days.

Written by Sarah

I am a nutritionist and instructor at several places about food and Health. I love food and along with food I am also health conscious. After doing a lot of research on food and health, I started blogging about these things to increase and share my knowledge about Food and Health with all Food lovers.

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