Raspberry Crumb Cake – Buttercream Blondie

Looking for a simple and delicious cake to bake for all your springtime celebrations? Look no further than my go-to raspberry crumb cake. It’s full of sensible raspberries, topped with an epic amount of crumb (higher half, correct?) and is good for snacking!

Joyful baking!

Raspberry Crumb Cake

Parts:

Crumb Topping

1 cup all objective flour
1/4 cup granulated sugar
1/3 cup darkish brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
3.5 ounces (7 tablespoons) unsalted butter-melted

Raspberry Cake

1 and 1/2 cups all objective flour
1 and 1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
5 ounces unsalted butter
1 cup sugar
2 eggs
1 teaspoon vanilla bean paste or extract
8 ounces bitter cream
1 cup latest or frozen raspberries

Instructions

Crumb Topping

Mix first 5 parts collectively in medium measurement bowl.
Pour in melted butter and mix together with a fork guaranteeing all people will get coated. Put apart.

*It’s quite important to rearrange the crumb topping first to verify the dry parts have time to take in the butter sooner than inserting mixture on prime of the cake batter.

Raspberry Cake

Preheat oven to 350 ranges. Spray an 8×8-inch sq. pan with non-stick pan spray and line with parchment paper.
In a medium bowl, whisk flour, baking powder, baking soda and salt collectively.
Inside the bowl of {an electrical} mixer, cream butter and sugar collectively until gentle and fluffy.
Mix in eggs and vanilla.
Alternate together with dry parts and bitter cream, starting and ending with dries.
Gently stir in berries and pour batter into prepared pan. Even it out with a spatula if wished.
Prime with crumb topping and bake for 50-55 minutes until toothpick inserted comes out clear.

Notes:

Retailer baked cake at room temp.

You presumably can substitute raspberries with blueberries, or omit the berries.

In case you shouldn’t have an 8-inch sq. pan, you should use a 9-inch sq. pan. Merely keep in mind that you’ll have to regulate bake time.