What a week this has been! Last Tuesday, I Dream for You was released out into the wild, and it feels SO GOOD. We celebrated pub day with an event at my favorite local library, and I got to party with friends and family. I can’t tell you how loved it makes me feel to be on the receiving end of the many congratulations, texts, and emails from so many people I care about. One thing is for sure- writing a book is way more fun when you have a beautiful community to share it with. THANK YOU.
The week leading up to my book launch, I did a bit of stress baking, and this raspberry lemon crumb cake was on the menu. I knew my mom was coming to visit for the event, and she can usually be counted on to enjoy a few morning pastries with me. I made this raspberry lemon crumb cake for that time together, it was so yummy I thought you all might like it too.
Raspberry Lemon Crumb Cake
Who doesn’t love a breakfast cake? This treat, featuring a delicate cake, fresh berries, and a simple almond butter crumble on top, is light, textured, and perfect sweetened. The subtle almond flavor pairs so well with the raspberries, as well as a cup of coffee (if you ask me). With a quick bake time, an even faster prep, and a cake crumb that stays moist for days, this raspberry lemon crumb cake is a shoo-in for your next Saturday brunch or baking day. Let me tell you how to make it!
Making Raspberry Lemon Crumb Cake
We start by prepping the streusel! Flour, sugar, and room-temperature butter come together with the back of a fork before tossing in a handful of sliced almond. Next, we prep the cake. Butter and sugar cream together with vanilla and almond extract before adding in a room-temp egg. Using room temperature ingredients helps everything to incorporate smoothly! Next, we toss in half of the dry ingredients which includes flour, baking power, soda, and salt. Finally, add in the buttermilk and lemon zest before stirring in the remaining dry ingredients.
Spread the batter into a prepared springform pan. If you don’t have a springform pan, feel free to use a 9″ skillet or cake pan. Stud the batter with fresh or frozen berries and pop it into the oven for a partial bake, about 15 minutes. Carefully remove the cake from the oven and sprinkle the prepared streusel on top. Continue baking for an additional 15-20 minutes or until a toothpick inserted comes out clean. Allow the cake to completely cool prior to cutting.
For extra pizazz, you can serve this cake with a bit of fresh whipped cream , honey-sweetened yogurt, or even a scoop of ice cream. I, personally, prefer mine with a cup of coffee and nothing else. Either way, it makes for a terrific weekend breakfast or dessert treat. I do hope you enjoy it- Happy Baking!
If you like this raspberry lemon crumb cake you should try:
Raspberry Muffins
Raspberry Rhubarb Crumb Cake
Blueberry Peach Crumb Cake
Berry Buckle
Raspberry Lemon Crumb Cake
This raspberry lemon crumb cake features a simple almond streusel, fresh berries, and a buttery lemon cake!
- Prep Time: 10
- Cook Time: 30
- Total Time: 40 minutes
- Yield: 9 Servings
- Category: Cake
Ingredients
For the streusel:
- 3 tablespoons all-purpose flour
- 2 tablespoons sugar
- 2 tablespoons unsalted butter at room temperature
- 1/4 cup sliced or chopped almonds
For the cake:
- 1/4 cup (55 gm) unsalted butter, at room temperature
- 3/4 cup (150 gm) sugar
- 3/4 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 large egg, at room temperature
- 1–1/4 cups (150 gm) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (120 gm) buttermilk
- 1 1/2 teaspoons lemon zest, from one lemon
- 1–1/2 cups raspberries
Instructions
To prepare the streusel:
- Stir to combine the flour and sugar. Use the back of a fork to cut the softened butter into the dry ingredients until it is incorporated in pea-sized crumbs. Toss in the almonds and set aside.
To prepare the cake:
- Preheat the oven to 350 degrees. Grease a 9” springform pan and set aside.
- In the bowl of a stand mixer or in a large mixing bowl, cream together the butter and ¾ cup sugar on medium speed until light and fluffy, about 2 minutes. Add the vanilla, almond extract, and egg and beat to combine. Scrape the sides of the bowl. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Add half of the flour mixture to the butter and stir to almost combine. Add half of the buttermilk and the lemon zest and stir to almost combine. Repeat this process once more until all of the flour mixture and milk has been combined. Scrape the sides of the bowl and fold in any unincorporated bits.
- Spread the batter out in the greased skillet. Arrange the berries all over the top of the batter, pressing them down gently into the batter. Bake in the preheated oven for about 15 minutes, and then carefully sprinkle the streusel on top of the cake. Bake for an additional 15-20 minutes or until a toothpick inserted comes out clean. Allow to cool slightly prior to serving.
