If you ask me, this post was just waiting to happen, the only question was “when”. If you don’t already know, I love Crumb cakes! I do have a list of cakes to prove the same. Check out this Pumpkin Cake With Crunch Topping, Best Ever Coffee Cake, Jam Crumb Cake, Apple Streusel Muffins, Apple And Cinnamon Crumble Top Cake. Now, one more to the list…
Well, there is something different with this Crumb cake. If you check out the above Crumb cakes, you can see that the crumb toppings consists of cinnamon and brown sugar. In this one, there is no Cinnamon, it’s lemon. Again… if you don’t already know, I’m a big fan of Citrus cakes too… Lemon Drizzle Cake, Lemon Pound Cake, Orange Pound Cake, Orange Almond Cake, Orange Cranberry Cake, Lemon Bars, see the list goes on ;)
So, when I came across this recipe which has two of my fav things in a cake, “crumb topping” and “lemon”, I wanted to try this. The thing is I’ve never tasted Raspberry until then, you know me being not eating fruits and all… However I’ve tasted Raspberry in preserve/ jam form. Though I know tasting the fruit and preserve can be completely different, I had a feeling that I wouldn’t mind Raspberry in cakes/desserts. And yes, I don’t mind Raspberry in cakes, but I don’t think I’ll eat it just on it’s own ;)
Anyways, this is a perfect Summer dessert. I loved everything about this cake… the base cake is soft, lemony and buttery with tender crumbs. The combination of crumb topping and raspberry takes this from just a plain cake to a dessert level cake ;) It’s perfect for a coffee morning or a brunch or for evening tea or if you just want to eat a good old homemade cake.
Here is the recipe…
Recipe from here
Please read “notes” section, before proceeding with the recipe.
For the crumb topping:
- 1/2 stick (56g unsalted butter left at room temp for 10 minutes)
- 2/3 cup 90g plain flour
- 1/4 cup 50g light brown sugar
For the cake:
- 1 stick (113g unsalted butter, at room temperature)
- 1 cup 200g caster sugar (refer notes for substituiton)
- Zest of 1 large or 2 small lemons
- 3 large eggs (@ room temp)
- 1 tsp vanilla extract
- Pinch of salt
- 2 tsp baking powder
- 2 cups 280g plain flour
- 1 cup 240g sour cream (I used same qty full fat yogurt)
- 1 1/2 cups 187g fresh raspberries (I used frozen raspberries)
- Preheat oven to 180C/350F and grease and line an 8 x 8 inch square pan.
- Make the crumb topping first: Place butter, flour and sugar into a medium sized bowl and rub between your fingers until you have a coarse breadcrumb texture, some larger lumps are fine. Leave to one side.
- Place butter, sugar and lemon zest into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on medium-high speed.
- Add in the eggs and vanilla, scraping sides as necessary, and mix until well incorporated.
- Add in salt, baking powder and flour and stir on low until it just starts to come together.
- Add in the sour cream/yogurt and continue mixing on low-medium speed until well combined, smooth and there are no lumps of flour.
- Tip into your greased pan and spread until level with a spoon/spatula. Sprinkle raspberries all over the cake and press them ever so slightly into the batter.
- Sprinkle your crumb topping all over the raspberries, you will have enough to cover the cake completely, a good crumb layer is a necessity!Once you've added the crumb topping, place in the oven for 35-45 minutes (mine took 45 minutes this time round, but previously has taken 35) until risen, golden and an inserted skewer into the centre comes out clean.
- Leave to cool in the pan completely, before transferring to a cutting board to slice into 12-16 pieces.