Black Raspberry Crumb Cake Recipe

The Black Raspberry Crumb Cake Recipe is a delightful dessert that combines the tangy sweetness of black raspberries with a crumbly, buttery topping.

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5 from 1 vote

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Course: Dessert

Cuisine: American

Keyword: Black Raspberry Crumb Cake Recipe

Servings: Servings

Calories: 447 kcal

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.

Notes

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.

Nutrition

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