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Raspberry Crumble Cake

A delightful hybrid of soft cake and crunchy crumble topped with fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup butter (softened) Can be substituted with coconut oil or plant-based butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups fresh raspberries Can be substituted with frozen raspberries, adjust baking time
For the Crumble Topping
  • 1/2 cup oats Can be substituted with crushed nuts
  • 1 tablespoon flour
  • a pinch sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease an 8-inch square or round cake pan with butter or line it with parchment paper.
  3. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  4. In a separate bowl, cream together the softened butter and sugar until light and fluffy.
  5. Beat in the eggs and vanilla extract into the butter mixture until smooth.
  6. Gradually add the dry ingredients to the wet mixture, stirring until just combined, then fold in the raspberries gently.
  7. In a small bowl, mix oats with a tablespoon of flour and a pinch of sugar, then sprinkle evenly over the cake batter.
Baking
  1. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool for at least 10 minutes before slicing.

Notes

Store in an airtight container for 3-4 days in the refrigerator or freeze in slices for up to 2 months. Thaw at room temperature before serving.