Raspberry Crumb Cake

September 30th, 2007  | Category: Cakes, Fruit

Raspberry Crumb Cake

It is 8:00 pm on a Sunday night and you have no clue as to how the weekend passed by so quickly. You have merely 3-4 hours left and you suddenly recognize tomorrow is Monday. It is a work day.

Unless you are David Lebovitz and you plan on touring the chocolate shops in Paris and having coffee and madeleines with Dorie, there is a slim chance that you look forward to it.

So if you too are not living the sweet life in Paris, do what I do: Bake a cake. It is the perfect remedy for the Monday Morning Syndrome!

This is another one of those Monday morning cakes that puts a smile on my face. Moist cake batter topped with crispy crumble dough… After tasting this cake, I seriously consider topping every cake with this crumble topping from now on!

Enjoy!

Here are some more cake ideas:

RASPBERRY CRUMB CAKE

recipe adapted from Dorie Greenspan‘s “Baking: From My Home to Yours”

Ingredients

Crumble topping:

  • 1/2 cup plus 2 tbsp flour
  • 3 tbsp sugar
  • 3 tbsp brown sugar
  • 1/8 tsp salt
  • 5 tbsp chilled butter

Cake batter:

  • 2 cups raspberries, fresh or frozen (not thawed)
  • 2 cups plus 2 tsp all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2/3 cup sugar
  • grated zest of half a lemon
  • 3/4 stick (6 tbsp) unsalted butter, at room temperature
  • 2 eggs, room temperature
  • 1 tsp pure vanilla extract
  • 1/2 cup buttermilk

Method

  1. Center a rack in the oven and preheat the oven to 350F. Butter an 8 inch square pan and put it on a baking sheet.
  2. For the crumb topping: In a food processor, pulse flour, salt and sugars. Cut butter into 1/4-inch cubes and add to the flour mixture. Pulse until the butter is pea-sized and coated with flour. Do not let the dough come together in a ball. Set aside at room temperature.
  3. For the cake: Using your fingertips, toss the raspberries and 2 tsp of flour together in a small bowl just to coat the berries; set aside. Whisk together the remaining 2 cups of flour, baking powder, baking soda and salt.
  4. Working in the bowl of a stand mixer, rub together the sugar and zest together with your fingertips until the sugar is moist and aromatic. Add the butter and, with the paddle or whisk attachment, or with a hand mixer, beat the sugar with the butter at medium speed until light, about 3 minutes. Add the eggs one by one, beat for about 1 minutes after each addition, then beat in the vanilla extract. Don’t be concerned if the batter looks curdled-it will soon smooth out.
  5. Reduce the mixer speed to low and add the flour mixture and the buttermilk alternately, the flour in 3 parts and the buttermilk in 2(begin with the dry ingredients). You will have a thick, cream batter. With a rubber spatula, gently stir in the berries.
  6. Scrape the batter into the buttered pan and smooth the top gently with the spatula. Pull the crumb mix from the refrigerator and scatter over the batter.
  7. Bake for 55 to 65 minutes, or until the crumbs are golden and thin knife inserted into the center of the cake comes out clean. Transfer the cake to a rack and cool just until it is warm or until it reaches room temperature.
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Comments

  1. 1 - Nicisme on September 30th, 2007

    Beautiful! I really love that first photograph!

  2. 2 - Anh on September 30th, 2007

    This is one wonderful cake!

  3. 3 - YC on October 1st, 2007

    That first picture – I just gotta have cake today now. Very very nice.

  4. 4 - Khursten on October 1st, 2007

    Wow. This is such a lovely weekday upper. *w* I’m also a big fan of crumble dough. :3 Yum!

  5. 5 - Sylvia on October 1st, 2007

    I love crumb cakes.So,as I´m not in Paris too,I seriously
    thinking in bake one of this…To made my day…
    The recipe is amazing and the photos are awesome

  6. 6 - mindy on October 1st, 2007

    Delish! But aren’t you living the sweet life in Istanbul? I’m envious of that (and that cake)!!

  7. 7 - Cenk on October 1st, 2007

    Thank you all for your wonderful comments!

  8. 8 - kate on October 1st, 2007

    hehe i like your perfect recipe for Monday morning Syndrome :p The pictures are wonderful as usual .

  9. 9 - ruka on October 1st, 2007

    What’s the equivalent of buttermilk in Turkey?Oh!and shortening?
    cheers

  10. 10 - Kaykat on October 2nd, 2007

    Fabulous pictures! I’m sure it tasted as good as it looks :)

  11. 11 - Dimitri on October 2nd, 2007

    Congrats on your ever improving blog! I have tried a great deal of your recipes and really loved them. Ralph’s adorable face brings me memories of my dog who passed away just a while ago. Keep up the good work.

  12. 12 - kelly on October 2nd, 2007

    I am so making this on the weekend!

  13. 13 - joey on October 4th, 2007

    I would love to wake up on a Monday morning to this! Just the thing to chase away the blues :)

    Crumb topping makes all cakes better :)

  14. 14 - Hillary on October 4th, 2007

    Nice post! You’re not the only one jealous of David Lebovitz! Haha. And baking this cake would definitely brighten my week…

  15. 15 - Patricia Scarpin on October 11th, 2007

    Cenk,
    what a wonderful cake! And with raspberries… a favorite already.

  16. 16 - Laily on October 17th, 2007

    You are right about Mrs. Hockmeyer’s Banana Bread… it’s just the right amount of sweet and so easy to make. I wish I had Nutella in my pantry..I never buy it cause inevitably I end up eating the whole jar with a spoon in one or two sittings, he he. So I placed a few Ghirardelli semi-sweet chocolate chips over the slice and warmed it in the microwave for 15 seconds. It was quite good, I must say!

    P.S. I love your pics. Are you a food stylist/photographer?? Or are you just naturally good at it?

  17. 17 - Cenk on October 17th, 2007

    ruka – The equivalent ingredient for buttercream in Turkey is kefir. As for shortening, the closest possible should be margarine…

    Dimitri – Sorry to hear about your dog..

    kelly – Did you try it? How did it turn out?

    joey – I can’t agree more.

    Laily – It sure is sinful. Glad you liked the cake. I am not a food stylist or photographer… yet :) And thanks for the compliment!

  18. 18 - Jennifer on October 21st, 2007

    Absolutely beautiful! I would love to sample a big ol’ slice of that crumb cake!

  19. 19 - chloe on May 30th, 2010

    Hi,

    Was just wondering if you knew if this worked in a round tin? If so, would you be able to reccomend the size of tin and any measurement adjustments?
    Much thanks,
    Chloe

  20. 20 - chloe on May 30th, 2010

    Ohh…also! Have you ever freezed this cake? And how long should it last in the refridgerator?
    Chloe

  21. 21 - Cenk on May 30th, 2010

    chloe – I’m not 100% sure, but I’d start with a 9-inch round pan with the same amount of ingredients. I have never freezed this cake. It should last for a week in the refrigerator.

  22. 22 - Chloe on May 31st, 2010

    Hi Cenk, thanks for that – worked well in a 9 inch pan and was done at 55min. Chloe

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