The Black Raspberry Crumb Cake Recipe is a delightful dessert that combines the tangy sweetness of black raspberries with a crumbly, buttery topping. This cake is known for its rich flavor and irresistible aroma, making it a popular choice for gatherings and special occasions.
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The recipe typically includes a mix of fresh or frozen black raspberries, flour, sugar, butter, and other standard baking ingredients. The black raspberries add a burst of natural sweetness to the cake, while the crumbly topping provides a satisfying texture contrast.
In terms of flavors, the Black Raspberry Crumb Cake offers a harmonious blend of sweet and tart notes, creating a balanced and enjoyable taste experience. The cake’s crumbly texture adds a pleasant crunch, enhancing the overall enjoyment of each bite.
Despite being a dessert, this recipe can offer some potential health benefits. Black raspberries are rich in vitamins, minerals, and antioxidants that may contribute to overall well-being. Antioxidants help combat oxidative stress in the body, potentially reducing the risk of certain diseases. Additionally, black raspberries are a good source of dietary fiber, which aids in digestion and helps maintain a healthy gut.
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While the Black Raspberry Crumb Cake is undoubtedly a delicious treat, it is essential to enjoy it in moderation, as it contains added sugars and fats that may not be suitable for regular consumption. Incorporating this dessert into a balanced diet and an active lifestyle can allow for guilt-free indulgence.
In summary, the Black Raspberry Crumb Cake Recipe is a mouthwatering dessert known for its delectable flavors and appealing texture. While it offers some potential health benefits due to the inclusion of black raspberries, it should be savored in moderation as part of a balanced diet. Whether for a special occasion or a simple sweet treat, this cake is sure to please the taste buds of those who try it.
How To Make Our Black Raspberry Crumb Cake Recipe
Ingredients (8 Servings)
For the cake:
6 tablespoons butter, unsalted room temperature, plus more for pan
3/4 cup whole milk
Finely grated zest of 1 lemon, plus 1 tablespoon juice
2 cups plus 1 tablespoon all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup sugar
1/2 cup packed light-brown sugar
1 1/2 teaspoons ground cinnamon
1 large egg
2 ½ cups black or red raspberries
For the crumb topping:
1 ½ cups all-purpose flour
½ cup packed light-brown sugar
1 ½ teaspoons ground cinnamon
½ teaspoon salt
¾ cup (12 tablespoons unsalted butter, room temperature, cut into pieces
Instructions
1. Preheat the oven to 350°F (175°C and prepare a 9-inch square baking pan by greasing it with butter.
a. Grease the bottom and sides of the pan thoroughly with softened butter, ensuring an even coating.
2. In a small bowl, combine the whole milk, lemon zest, and lemon juice, then set aside.
a. Pour the whole milk into the bowl.
b. Grate the zest of one lemon directly into the milk.
c. Squeeze the juice from the lemon and add it to the milk.
d. Stir the mixture to ensure the lemon zest and juice are well-distributed.
3. In a separate large mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.
a. Measure and add the 2 cups of all-purpose flour to the bowl.
b. Add the baking powder to the bowl.
c. Sprinkle the salt evenly over the flour and baking powder.
4. In another mixing bowl, combine 6 tablespoons of softened unsalted butter, sugar, and light-brown sugar.
a. Measure and place the softened unsalted butter into the bowl.
b. Add the granulated sugar to the bowl.
c. Add the packed light-brown sugar to the bowl.
5. Cream the butter and sugars together using an electric mixer on medium speed until smooth and fluffy.
a. Start the electric mixer and set it to medium speed.
b. Mix the butter and sugars together until the texture becomes smooth and creamy.
6. Add the large egg to the butter-sugar mixture and mix until well combined.
a. Crack the large egg and add it to the mixture.
b. Continue mixing until the egg is fully incorporated into the mixture.
7. Gradually add the dry flour mixture to the wet butter-sugar mixture, alternating with the milk mixture.
a. Add about a third of the dry flour mixture to the butter-sugar mixture, mixing on low speed until combined.
b. Pour in half of the milk mixture, mixing on low speed until incorporated.
c. Repeat with another third of the dry flour mixture, followed by the remaining milk mixture.
d. Finish by adding the final third of the dry flour mixture, mixing until the batter is smooth.
8. Gently fold in the black or red raspberries into the batter.
a. Carefully add the black or red raspberries to the batter.
b. Use a spatula to gently fold the berries into the batter, being careful not to crush them.
9. In a separate bowl, prepare the crumb topping by combining 1 ½ cups all-purpose flour, light-brown sugar, ground cinnamon, and salt.
a. Measure and place the 1 ½ cups of all-purpose flour into the bowl.
b. Add the packed light-brown sugar to the bowl.
c. Sprinkle the ground cinnamon evenly over the flour and sugar.
d. Add the salt to the mixture.
10. Add the softened unsalted butter pieces to the crumb topping mixture.
a. Measure and place the ¾ cup of softened unsalted butter pieces into the bowl with the crumb topping ingredients.
11. Use your fingers to mix the butter into the dry ingredients until large crumbs form.
a. Use your fingers to combine the butter with the dry ingredients until a crumbly texture is achieved.
12. Sprinkle the crumb topping evenly over the cake batter in the prepared baking pan.
a. Evenly distribute the crumb topping over the surface of the cake batter.
13. Bake the Black Raspberry Crumb Cake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted in the center comes out clean.
a. Carefully place the baking pan with the cake batter into the preheated oven.
b. Bake the cake for approximately 50-60 minutes or until it is fully cooked.
c. To check if the cake is done, insert a toothpick into the center; if it comes out clean, the cake is ready.
Estimated Prep Time: 20 minutes
Cooking Time: 50-60 minutes
Best Way to Store Leftovers From Black Raspberry Crumb Cake Recipes
a. Use an airtight container to store leftover cake.
b. Place the container in the refrigerator promptly after cooling.
c. Keep the cake away from strong-smelling foods to avoid flavor transfer.
d. For longer storage, consider freezing portions in freezer-safe containers.
e. Label the container with the date to keep track of freshness.
f. Consume the leftovers within 2-3 days for the best taste and texture.
Tips and Tricks For Easier Creation
Use fresh, ripe black raspberries for optimal flavor.
Mix the crumb topping until it resembles coarse crumbs for the best texture.
Let the cake cool in the pan for a few minutes before transferring it to a cooling rack.
Dust the cooled cake with powdered sugar for an extra touch of sweetness.
Serve the cake slightly warm with a scoop of vanilla ice cream for a delightful dessert.
Double the recipe and freeze one for later if you want to enjoy it another time.
Experiment with different fruits like red raspberries or mixed berries for variety.
Side Dishes and Desserts For the Black Raspberry Crumb Cake Recipes
a. Vanilla bean ice cream for a classic and creamy pairing.
b. Whipped cream and fresh black raspberries for an elegant touch.
c. A drizzle of raspberry sauce or coulis for added berry goodness.
d. Warm caramel sauce for a rich and indulgent dessert experience.
e. Lemon sorbet to balance the sweetness with a tangy flavor.
f. Mixed fruit salad for a refreshing and healthier accompaniment.
g. A hot cup of coffee or tea for a comforting and complementary beverage.
How To Serve the Black Raspberry Crumb Cake Recipes
a. Cut the cake into squares using a sharp knife or a cake slicer.
b. Plate each piece neatly on individual serving plates.
c. If desired, sprinkle some extra fresh black raspberries on top for garnish.
d. Serve the cake as is or with a side of ice cream or whipped cream.
e. Enjoy the cake while it’s still warm for the best taste and aroma.
f. Store any remaining cake following the leftover storage instructions.
Dietary Substitution For the Black Raspberry Crumb Cake Recipe
1. Vegan Options for the Black Raspberry Crumb Cake Recipe:
a. Vegan butter or margarine for the unsalted butter.
b. Almond milk or any plant-based milk for whole milk.
c. Vegan egg replacer or applesauce for the large egg.
d. Coconut sugar for the granulated sugar.
e. Plant-based yogurt for the whole milk and lemon juice mixture.
2. Gluten-Free Options for the Black Raspberry Crumb Cake Recipe:
a. Gluten-free all-purpose flour for all-purpose flour.
b. Gluten-free baking powder for baking powder.
c. Coconut flour or almond flour for all-purpose flour.
d. Gluten-free oats for all-purpose flour in the crumb topping.
e. Gluten-free graham cracker crumbs for the crumb topping.
3. Vegetarian Options for the Black Raspberry Crumb Cake Recipe:
a. Stick with the original recipe; it is vegetarian-friendly.
4. Mediterranean Diet Options for the Black Raspberry Crumb Cake Recipe:
a. Olive oil for unsalted butter in the crumb topping.
b. Whole wheat flour for all-purpose flour.
c. Honey for granulated sugar.
d. Greek yogurt for whole milk.
e. Almond flour for all-purpose flour in the crumb topping.
5. Keto Diet Options for the Black Raspberry Crumb Cake Recipe:
a. Almond flour or coconut flour for all-purpose flour.
b. Monk fruit sweetener or erythritol for granulated sugar.
c. Melted coconut oil for unsalted butter.
d. Heavy cream or coconut cream for whole milk.
e. Chopped pecans or walnuts for the crumb topping.
6. Heart-Healthy Diet Options for the Black Raspberry Crumb Cake Recipe:
a. Canola oil for unsalted butter.
b. Whole wheat flour for all-purpose flour.
c. Coconut sugar or stevia for granulated sugar.
d. Greek yogurt or applesauce for whole milk and lemon juice mixture.
e. Chopped almonds or walnuts for the crumb topping.
7. Paleo Options for the Black Raspberry Crumb Cake Recipe:
a. Almond flour for all-purpose flour.
b. Coconut sugar for granulated sugar.
c. Ghee or coconut oil for unsalted butter.
d. Almond or coconut milk for whole milk.
e. Crushed almonds or pecans for the crumb topping.
8. Low Carb Options for the Black Raspberry Crumb Cake Recipe:
a. Almond flour or coconut flour for all-purpose flour.
b. Stevia or erythritol for granulated sugar.
c. Greek yogurt for whole milk and lemon juice mixture.
d. Unsweetened almond milk for whole milk.
e. Chopped almonds or pecans for the crumb topping.
9. Whole30 Options for the Black Raspberry Crumb Cake Recipe:
a. Almond flour or cassava flour for all-purpose flour.
b. Coconut sugar for granulated sugar.
c. Ghee or coconut oil for unsalted butter.
d. Coconut milk or almond milk for whole milk.
e. Unsweetened shredded coconut for the crumb topping.
10. Weight Watchers Options for the Black Raspberry Crumb Cake Recipe:
a. Unsweetened applesauce for unsalted butter.
b. Whole wheat flour for all-purpose flour.
c. Stevia or artificial sweetener for granulated sugar.
d. Skim milk or almond milk for whole milk.
e. Crushed bran flakes for the crumb topping.
11. Low Fat Options for the Black Raspberry Crumb Cake Recipe:
a. Unsweetened applesauce for unsalted butter.
b. Skim milk or almond milk for whole milk.
c. Egg whites for the large egg.
d. Greek yogurt for whole milk and lemon juice mixture.
e. Crushed bran flakes for the crumb topping.
12. Vegetable Variations:
a. Zucchini or carrot shreds for black or red raspberries in the cake.
b. Chopped nuts or seeds for the crumb topping.
c. Grated apple or pear for the lemon zest and juice in the cake.
d. Mashed banana or pumpkin puree for the large egg.
e. Diced pineapple or mango for the black or red raspberries in the cake.
Please note that the given substitutions are general suggestions, and individual dietary needs and preferences may vary. It’s always recommended to check labels, choose quality ingredients, and consult with a healthcare professional or registered dietitian for personalized advice.
FAQ About the Black Raspberry Crumb Cake Recipe
What is the Black Raspberry Crumb Cake Recipe, and how does it taste?
The Black Raspberry Crumb Cake Recipe is a delectable dessert that combines the tangy sweetness of black raspberries with a buttery crumb topping. The cake has a balanced flavor profile with a delightful mix of sweet and tart notes.
Can I make the Black Raspberry Crumb Cake Recipe vegan-friendly?
Yes, you can! For a vegan version, use plant-based butter, almond milk, and an egg substitute like applesauce. You can also replace dairy yogurt with a vegan yogurt option to create a delicious plant-based treat.
Are there gluten-free options available for the Black Raspberry Crumb Cake Recipe?
Absolutely! To make the recipe gluten-free, use gluten-free all-purpose flour and baking powder. You can also consider using gluten-free oats or graham cracker crumbs for the crumb topping.
How can I adjust the Black Raspberry Crumb Cake Recipe for a low-carb or keto diet?
For a low-carb or keto-friendly version, substitute all-purpose flour with almond or coconut flour, and use a sugar substitute like stevia or erythritol instead of regular sugar. Additionally, swap whole milk with unsweetened almond milk or coconut milk for a lower carbohydrate content.
Can I make the Black Raspberry Crumb Cake Recipe heart-healthy?
Absolutely! You can make heart-healthy adjustments by using canola oil instead of butter and opting for whole wheat flour instead of all-purpose flour. Replace granulated sugar with coconut sugar or stevia, and consider using Greek yogurt or applesauce instead of whole milk for a lighter version.
Final Thoughts
The Black Raspberry Crumb Cake Recipe is a delightful dessert that boasts a perfect balance of sweet and tangy flavors. The combination of juicy black raspberries and a buttery crumb topping creates a truly indulgent treat. The recipe is versatile, allowing for various dietary adaptations, such as vegan, gluten-free, and keto options.
This scrumptious cake offers potential health benefits as well. Black raspberries are rich in vitamins, minerals, and antioxidants that support overall well-being. The cake’s texture is both moist and crumbly, making each bite a delight for the taste buds. Whether served warm with a scoop of vanilla ice cream or paired with a hot cup of coffee, this cake is a perfect addition to any gathering or as a delightful treat for yourself.
Remember, the given substitutions are general suggestions, and individual dietary needs and preferences may vary. Choose quality ingredients and adjust the recipe as per personal requirements. The Black Raspberry Crumb Cake Recipe is not only a crowd-pleaser but also a delightful way to savor the deliciousness of black raspberries while incorporating potential health benefits into your dessert indulgence. Enjoy this delectable cake for its flavors, versatility, and wholesome qualities.
Black Raspberry Crumb Cake Recipe
Ingredients
For the cake:
- 6 tablespoons butter unsalted room temperature, plus more for pan
- 3/4 cup whole milk
- Finely grated zest of 1 lemon plus 1 tablespoon juice
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup sugar
- 1/2 cup light-brown sugar packed
- 1 1/2 teaspoons cinnamon ground
- 1 egg large
- 2 ½ cups raspberries
For the crumb topping:
- 1 ½ cups all-purpose flour
- ½ cup light-brown sugar
- 1 ½ teaspoons ground cinnamon packed
- ½ teaspoon salt
- ¾ cup butter unsalted - room temperature, cut into pieces
Instructions
Preheat the oven to 350°F (175°C and prepare a 9-inch square baking pan by greasing it with butter.
- a. Grease the bottom and sides of the pan thoroughly with softened butter, ensuring an even coating.
In a small bowl, combine the whole milk, lemon zest, and lemon juice, then set aside.
- a. Pour the whole milk into the bowl.
- b. Grate the zest of one lemon directly into the milk.
- c. Squeeze the juice from the lemon and add it to the milk.
- d. Stir the mixture to ensure the lemon zest and juice are well-distributed.
In a separate large mixing bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt.
- a. Measure and add the 2 cups of all-purpose flour to the bowl.
- b. Add the baking powder to the bowl.
- c. Sprinkle the salt evenly over the flour and baking powder.
In another mixing bowl, combine 6 tablespoons of softened unsalted butter, sugar, and light-brown sugar.
- a. Measure and place the softened unsalted butter into the bowl.
- b. Add the granulated sugar to the bowl.
- c. Add the packed light-brown sugar to the bowl.
Cream the butter and sugars together using an electric mixer on medium speed until smooth and fluffy.
- a. Start the electric mixer and set it to medium speed.
- b. Mix the butter and sugars together until the texture becomes smooth and creamy.
Add the large egg to the butter-sugar mixture and mix until well combined.
- a. Crack the large egg and add it to the mixture.
- b. Continue mixing until the egg is fully incorporated into the mixture.
Gradually add the dry flour mixture to the wet butter-sugar mixture, alternating with the milk mixture.
- a. Add about a third of the dry flour mixture to the butter-sugar mixture, mixing on low speed until combined.
- b. Pour in half of the milk mixture, mixing on low speed until incorporated.
- c. Repeat with another third of the dry flour mixture, followed by the remaining milk mixture.
- d. Finish by adding the final third of the dry flour mixture, mixing until the batter is smooth.
Gently fold in the black or red raspberries into the batter.
- a. Carefully add the black or red raspberries to the batter.
- b. Use a spatula to gently fold the berries into the batter, being careful not to crush them.
In a separate bowl, prepare the crumb topping by combining 1 ½ cups all-purpose flour, light-brown sugar, ground cinnamon, and salt.
- a. Measure and place the 1 ½ cups of all-purpose flour into the bowl.
- b. Add the packed light-brown sugar to the bowl.
- c. Sprinkle the ground cinnamon evenly over the flour and sugar.
- d. Add the salt to the mixture.
Add the softened unsalted butter pieces to the crumb topping mixture.
- a. Measure and place the ¾ cup of softened unsalted butter pieces into the bowl with the crumb topping ingredients.
Use your fingers to mix the butter into the dry ingredients until large crumbs form.
- a. Use your fingers to combine the butter with the dry ingredients until a crumbly texture is achieved.
Sprinkle the crumb topping evenly over the cake batter in the prepared baking pan.
- a. Evenly distribute the crumb topping over the surface of the cake batter.
- Bake the Black Raspberry Crumb Cake in the preheated oven for approximately 50-60 minutes or until a toothpick inserted in the center comes out clean.
