Embrace the joy of Sunday baking with this Raspberry Crumble Cake, a delightful dessert that marries the tender moistness of a raspberry cake with the rich, crunchy texture of a crumble topping. This dessert perfectly captures the essence of comfort food with its soft cake base bursting with juicy raspberries and a buttery crumble that adds a delightful contrast. Each bite offers a harmonious blend of flavors and textures that are sure to make this cake a new favorite.
Why You’ll Love This: This Raspberry Crumble Cake is an irresistible treat that combines the simplicity of a fruit cake with the sophistication of a crumble topping. The tartness of the raspberries complements the sweetness of the cake and crumble, making it a well-balanced dessert that’s not overly sweet. It’s easy to prepare, yet impressive enough to serve at gatherings or as a special weekend treat.
Perfect Occasion: Ideal for Sunday brunch, afternoon tea, or as a comforting dessert after a family meal, this cake is versatile and can be enjoyed on any occasion. It’s particularly delightful during the raspberry season when the berries are at their peak of flavor. This cake is also a fantastic choice for holidays, potlucks, or any time you want to bring a little sweetness to your day.
Decoration Tips: To enhance its visual appeal, you can sprinkle powdered sugar over the crumble before serving. Garnishing with fresh raspberries and a few mint leaves will add a pop of color and freshness. Serving it on a beautiful cake stand can also elevate this simple cake to a centerpiece-worthy dessert.
Ingredients:
- For the Cake:
- 2 eggs
- 50g sugar
- 150g flour
- 6g baking powder
- 30g melted butter
- 2 tablespoons fromage blanc (or substitute with yogurt or sour cream)
- 125g raspberries
- For the Crumble:
- 50g cold butter, diced
- 100g flour
- 50g sugar
- Prepare the Cake Batter:
- In a bowl, beat the eggs and sugar until light and fluffy. Gradually add the flour and baking powder, mixing well to combine.
- Incorporate the melted butter and fromage blanc into the batter until smooth.
- Make the Crumble Topping:
- In a separate bowl, use your fingertips to rub together the cold butter, flour, and sugar until the mixture resembles coarse breadcrumbs.
- Assemble the Cake:
- Lightly crush the raspberries to release their juices. In a greased 20cm cake mold, pour in the cake batter. Evenly distribute the crushed raspberries over the batter, then sprinkle the crumble mixture on top.
- Bake the Cake:
- Preheat your oven to the appropriate temperature (around 180°C or 350°F). Bake the cake for 25-35 minutes, or until the crumble is golden and a tester inserted into the center comes out clean.
- Serve and Enjoy:
- Let the cake cool slightly before serving. This Raspberry Crumble Cake is best enjoyed warm, perhaps accompanied by a scoop of vanilla ice cream or a dollop of whipped cream.
Relish the delightful combination of soft cake and crunchy crumble in this Raspberry Crumble Cake, a perfect treat to sweeten your Sunday and beyond!
