Raspberry Crumble Cake

This Raspberry Crumble Cake features a tender cake dotted with fresh raspberries, topped with crumble, and drizzled over with a lemon glaze.

This raspberry crumble cake is a delicious coffee cake that is equally tasty for breakfast or for dessert.

This raspberry coffee cake is soft, tender and moist and loaded with an amazing cinnamon crumb topping.

Best Pan to Use for Crumble Cake

I suggest using a 9-inch springform pan for this cake. A 9×9-inch square baking pan or 9-inch cake pan would work as well. The removable sides of a springform pan make removing and slicing the crumb cake a lot easier.

How to Store Raspberry Crumble Cake

Raspberry crumble cake can be stored at room temperature or in the fridge for 3-4 days if tightly covered in plastic wrap or foil.

It can also be stored in an airtight container and frozen for up to 3 months. Thaw on the counter overnight before serving.

Ingredients for the Raspberry Crumble Cake

Butter – For the crumble you do want to use cold butter, but for the cake it needs to be room temperature. If you used salted butter, omit any additional salt.

Flour – Spoon and level your flour so that the cake doesn’t end up inadvertently too dense.

Sugar – We use a mix of brown and white sugar for the crumble to get just the right about of moisture, flavour and sweetness.

Cinnamon – If you are somehow out of cinnamon, you can swap with any other warming spice like nutmeg or all spice.

Baking Powder – To leaven the batter. Make sure it is still active.

Salt – Brings out all the flavours, but skip if you use salted butter.

Eggs – Make sure your egg is at room temperature before starting.

Vanilla Extract – Use pure vanilla extract for the best flavour, but artificial is just fine too.

Sour Cream – Full fat sour cream is best here.

Buttermilk – Make sure your buttermilk is room temperature before starting. If you don’t have any buttermilk on hand make it yourself by adding half a tbsp of lemon juice to 1/2 cup milk.

Raspberries – Fresh raspberries are of course best here but you can use frozen. If you opt for frozen, fold them into the batter while still frozen.

Lemon – You will want to use a fresh lemon to get that zest, the zest adds loads of citrus flavour. Be sure to use citrus zester.

Powdered Sugar – Just icing sugar or confectioners sugar.

Looking for More Raspberry Recipes?

Check out some of my favourite recipes made with fresh raspberries:

This No Cook Raspberry Freezer Jam is the perfect way to preserve those amazing summer berries when you are in a hurry.

These Raspberry Orange Muffins are a luscious breakfast option with a hint of sweet orange flavour balanced by the tartness of raspberries. It’s the perfect way to start your morning!

Made with real fruit this frozen Raspberry Lemonade Slushie is a real treat and an easy way to cool down from the summer heat.

Streusel Muffins are one of my favourites but these Raspberry Streusel Muffins are absolutely amazing.  They are perfect for Breakfast or even as dessert, the freshness of the raspberries puts these muffins over the top!

How to Make Raspberry Crumble Cake

Yields: 9in round cake | Prep time: 20 mins | Bake time: 50-60 mins

Ingredients:
For the Crumble Topping:

½ C unsalted butter, cold and cut into cubes
1C flour
⅓ C light brown sugar, packed
⅓ C sugar
2 tsp ground cinnamon

For the Raspberry Coffee Cake:

1 ½ C flour
2 tsp baking powder
¼ tsp kosher salt
½ C unsalted butter, softened
¾ C sugar
2 eggs
2 tsp pure vanilla extract
¼ C sour cream
½ C buttermilk
2 C fresh raspberries

For the Lemon Glaze:

1 tbsp milk
1 large lemon zested
2 tbsp pure lemon juice
1 C powdered sugar

Directions:

Start by making the crumble topping.

Using a large bowl, combined the four, brown sugar, sugar, and cinnamon.

Using a fork or your fingers, work in the butter to create a crumbly mixture.

Set aside.

Preheat the oven to 350 degrees and line a 9in springform pan with parchment paper and spray pan with pam baking spray

Using a medium bowl, whisk together the flour, baking powder, and salt

Using a large bowl, beat the butter and sugar together until creamy and combined

Beat in the eggs, and vanilla until combined

Beat in the sour cream until combined

Alternating between the dry ingredients and the buttermilk, gradually beat in the two ingredients until combined

Fold in 1 1/2 C of the raspberries into the batter

Scoop the batter into the springform pan

Top the batter with an even layer of the crumble

Sprinkle remaining raspberries on top of the crumble

Place into the oven and bake for 50-60 minutes or until a toothpick comes out clean

Place the cake onto the counter and allow it to cool completely

Once cooled, place onto a serving tray.

Combine all ingredients for the lemon glaze into a medium bowl and whisk until combined and smooth

Drizzle the glaze onto the cake

Serve and enjoy!