Dive into the delightful contrasts of our Sunday Special Raspberry Crumble Cake, where soft cake meets crisp crumble in a symphony of textures. This dessert features a tender base layer interspersed with tart raspberries, topped with a crunchy, golden crumble. It’s a perfect marriage of moistness and crunch, making each bite a varied and satisfying experience. The raspberry layer not only adds a fresh zing but also moistens the cake, creating a wonderful balance of flavors and textures.
Why You’ll Love This:
This cake is a textural wonder, ideal for those who appreciate the contrast between a soft cake and a crunchy topping. The tartness of the raspberries cuts through the sweetness of the crumble, offering a refreshingly light flavor that’s not overly sugary. It’s a versatile cake that can easily adapt to different seasons or occasions by substituting raspberries with other fruits like blueberries or blackberries.
Perfect Occasion:
This Raspberry Crumble Cake is a fantastic choice for a Sunday dessert, making it a wonderful finish to your weekend meals. It’s equally fitting for brunches, tea parties, or as a comforting treat to enjoy with a cup of coffee on a relaxed afternoon. The inviting aroma of baked fruit and pastry makes it a welcoming dish for family gatherings or casual entertaining.
Decoration Tips:
For an appealing presentation, dust the top of the crumble with powdered sugar once the cake has cooled. Garnishing with fresh raspberries or a sprig of mint can add a pop of color and hint at the flavors inside. Serving this cake on a rustic wooden board or a vintage cake plate can enhance its homey, comforting appeal.
Ingredients:
- For the cake:
- 2 eggs
- 50 grams of sugar
- 150 grams of flour
- 6 grams of baking powder
- 30 grams of melted butter
- 2 tablespoons of fromage blanc (or plain yogurt)
- 125 grams of raspberries
- For the crumble:
- 50 grams of cold butter, diced
- 100 grams of flour
- 50 grams of sugar
Instructions:
- Begin by beating the eggs with sugar until smooth. Gradually add flour and baking powder, mixing to combine.
- Blend in the melted butter and fromage blanc, stirring until the batter is smooth.
- For the crumble, combine cold butter, flour, and sugar. Use your fingertips to mix until the texture resembles coarse breadcrumbs.
- Lightly crush the raspberries to release their juice.
- Assemble the cake by pouring the batter into a 20 cm diameter mold, followed by the crushed raspberries. Evenly sprinkle the crumble mixture on top.
- Bake in a preheated oven at 180 degrees Celsius for 25 to 35 minutes, or until the crumble is golden brown and the cake is set.
Enjoy this delightful Raspberry Crumble Cake, a dual-textured treat that’s sure to brighten your Sunday and leave everyone craving more!
