Raspberry Crumb Cake
I picked up some beautiful local raspberries the other day. I love just eating them fresh, but I also wanted to do something more with them. I decided to bake this crumb cake.
The cake is delicate and not too sweet. The crumb topping really makes it special. It stands on its own, but is also good served with a drizzle of melted chocolate, some extra berries, or a scoop of ice cream. This cake always makes me think of the raspberries I grew up with.
When I was a kid, we had a patch of raspberries in the back of the yard. It was always a special treat to go out on a summer day and harvest raspberries, warm from the sun. We did lose berries to birds and squirrels and it became my Father’s mission to save as many berries as he could. When we got a new dog, my Dad was sure berry theft would go down. Oddly, we seemed to be getting even fewer berries. One day, my Mom caught the dog eating raspberries right off the plants. Mystery solved.
I have made this cake with frozen berries, too. Either works, but I give the cake a few extra minutes to bake when I use frozen berries.
Raspberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I like fresh but frozen work
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
Raspberry Tea Bread
This raspberry tea bread is a favorite of mine. It is not too sweet and pairs nicely with coffee or tea, so it can be a breakfast or brunch dish. It makes a nice dessert, too.
The bread is studded with raspberries with hints of cinnamon and vanilla. It can be eaten plain or served up with fruit topping or maybe some whipped cream. I have used it as the base for a pretty good shortcake. I topped slices of the raspberry bread with ice cream, more berries and a dollop of whipped cream.
Like most quick breads, it is better if you wrap it up in plastic or foil, once cooled, and eat it the next day, if you can wait that long!!
Raspberry Tea Bread
1 ¾ c. flour
½ t. baking powder
½ t. baking soda
½ t. salt
½ t. cinnamon
½ c. butter, at room temperature
¾ c. sugar
2 eggs, room temperature
½ c. sour cream, room temperature
1 t. vanilla
1 c. raspberries, fresh or frozen
¾ c. chopped nuts, optional
Grease an 8×4 inch loaf pan and preheat oven to 350 degrees. In a large bowl combine dry ingredients. Set aside. In small bowl beat butter until creamy. Add sugar and beat 1 minute. Beat in eggs one at a time. Beat in sour cream and vanilla. Stir in flour mixture until just moistened. Fold in berries and nuts and place batter in prepared pan. Bake 60-65 minutes, or until toothpick inserted in center comes out clean. Let stand in pan 10 minutes. Remove from pan and cool on wire rack. Makes 1 loaf. Freezes well.
Fresh Raspberry Crumb Cake
I picked up some beautiful raspberries the other day. I love just eating them fresh, but I also wanted to do something more with them. I decided to bake this crumb cake.
The cake is delicate and not too sweet. The crumb topping really makes it special. It stands on its own, but is also good served with a drizzle of melted chocolate, some extra berries, or a scoop of ice cream. This cake always makes me think of the raspberries I grew up with.
When I was a kid, we had a patch of raspberries in the back of the yard. It was always a special treat to go out on a summer day and harvest raspberries, warm from the sun. We did lose berries to birds and squirrels and it became my Father’s mission to save as many berries as he could. When we got a new dog, my Dad was sure berry theft would go down. Oddly, we seemed to be getting even fewer berries. One day, my Mom caught the dog eating raspberries right off the plants. Mystery solved.
I have made this cake with frozen berries, too. Either works, but I give the cake a few extra minutes to bake when I use frozen berries.
Raspberry Crumb Cake
For cake batter:
2 c. flour
2 t. baking powder
½ t. salt
½ stick (¼ cup) butter, softened
¾ c. sugar
1 egg
½ c. sour cream
2 t. vanilla
2 cups raspberries – I like fresh but frozen work
For topping:
½ c. sugar
¼ c. flour
½ t. cinnamon
½ stick (¼ c. butter, chilled and cut into bits)
Combine dry ingredients and set aside. In mixing bowl with electric mixer, beat butter and sugar until light and fluffy. Beat in egg, sour cream and vanilla. Add flour mixture gradually until just mixed in. Fold in raspberries. Grease and flour an 8 or 9-inch pan and add prepared batter. Combine topping ingredients until they resemble coarse crumbs. Sprinkle over batter in pan and bake in a preheated 375-degree oven and bake for 35-45 minutes. Use toothpick to test.
