Raspberry Crumb Cake

Made with a light and fluffy buttermilk cake, a layer of homemade raspberry jam and a raspberry threat topping, this light raspberry crumb cake is perfect for dessert .. or breakfast!

a slice of raspberry crumb cake on a plate

Morning cookies, like this raspberry crumb cake, are some of my favorite cakes to bake (after bundle cakes, of course!).

They are light and simple. Without heaping piles of frosting, they rely on flavorful ingredients – like fresh berries – to play a starring role. Covered with a buttery crumb streusel, there is a texture contrast between the soft cake and the slightly crispier streusel.

But best of all – they are easy and fast. It's like the best comfort-food dinner version of cooking. Minimal preparation work, maximum deliciousness – and the perfect to have up your sleeve for unexpected guests.

(Of course, we are not exactly guests right now, expected OR unexpected. But this cake is the perfect one, it's Thursday, and life is tough, and I'd like a cake for breakfast or dessert, please, cake.)

This cake has three parts, but don't let it turn you away: it gathers quickly and easily.

baked cake on a cake plate with raspberries in a bowl

Light buttermilk cake

The cake layer of this is my favorite buttermilk-based coffee cake. It's light, it's fast, and it has the perfect lightweight crumbs thanks to one of my favorite baking ingredients.

You know what's coming, right? It's time for my favorite topic … kitchen chemistry!

kitchen Chemistry

The acidity of the sweetener contributes to both the spread of baked goods (by reacting to carbon dioxide) and breaks down hard strands of gluten, making baked goods more moist and tender than with ordinary milk.

There are many "hacks" for cow's milk out there – adding cream of tartar, or leaving plain milk with lemon juice or vinegar to lower the milk's pH. Although this lowers the pH, the lactose in the milk does not completely convert to lactic acid and undergoes the classic whipping process, and the cheat "meat milk" does not become as thick and acidic.

While it works in a pinch, your cow's milk-based recipes will be even better with the help of real cow's milk. Don't need a whole container of buttermilk all at once? Pro tip: freeze it! Freeze meat milk in iced trays (measure your trays to find out the volume) and pull out meat milk cubes when you need them for a recipe!

cake dough swirled with homemade raspberry jam

Two ingredients of homemade jam

When we bake this raspberry butter cake, we pour half of the dough, then spread on a layer of jam and pour more dough.

I made a homemade raspberry jam for this because raspberries were on super sale and perfectly ripe when I made it.

This is a super easy quick jam – no pectin needed. We just simmer raspberries and sugar together until the mixture thickens.

You can even replace the homemade jam with store bought if it's more yours, yes, jam.

springform pan with cake dough, fresh raspberries and crumble topping

Cinnamon Crumble Topping

Cinnamon crumble topping is as light as the jam – just a toast, a whipped cream and some melted butter.

Combine some flour, cinnamon and sugar, and stir the melted butter until the mixture has a sandy texture. Top the cake with raspberries (fresh or frozen!), And sprinkle chunks of the crumble on top.

If you prefer a little more crunch, it would be to add sliced ​​or sliced ​​almonds to the top delicious!

raspberry beef milk coffee cake cut into wedges

Tips and tricks for the best raspberry crumb cake

  1. Use real buttermilk if possible. Mixing milk with lemon juice or vinegar does not have the same thick structure and sour taste, so using real cow's milk will improve the texture and taste of the cake.
  2. Fresh or frozen raspberries can be used. If using frozen raspberries, do not thaw first – add the jam straight from frozen (it will take longer to cook and thicken the layer) or place on top of the cake straight from frozen and bake immediately.
  3. Not in raspberries? Replace any other berries! This is delicious with blueberries or blackberries and I imagine it would be just as good with strawberries too!
  4. Shop-bought jam can be replaced with the home-made jam; it may just be necessary to thin with a little water or juice if the layer is too thick to spread on the dough.
  5. To keep the raspberries on top of the cake, place them on the back (so you can see the hole) when you add them to the top of the cake. Raspberries, placed cup side down, sink into cake during baking.

More light coffee cake recipes

  • Chocolate chip cherry on the head cake
  • Almond rhubarb cake
  • Almond Blueberry Breakfast Cake
  • Blueberry Peach coffee cake
  • Nectarine upside-down cake
  • Banana Chocolate Chip Crumb Cake
  • All cake recipes »

Raspberry Crumb Cake

Raspberry Crumb Cake

Yield: Serves 8 Preparation time: 15 minutes Preparation time: 30 minutes Total time: 45 minutes

Made with a light and fluffy buttermilk cake, a layer of homemade raspberry jam and a raspberry threat topping, this light raspberry crumb cake is perfect for dessert .. or breakfast!


For jams:

  • 2 cups (240 grams) of fresh raspberries
  • 1/2 cup (99 grams) of granulated sugar

For the cake:

  • 1 cup (120 grams) flour for all purposes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (57 grams) butter, room temperature
  • 2/3 cup (132 grams) of granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1/2 cup (114 grams) of cow's milk, room temperature
  • 1 cup (120 grams) of fresh raspberries

For cinnamon crumble:

  • 1/3 cup (40 grams) flour
  • 1/4 cup (50 grams) of granulated sugar
  • 1/4 teaspoon salt
  • 1/4 tsp cinnamon
  • 1/4 cup (57 grams) butter, melted


  1. Preheat oven to 400 F.
  2. Make the jam. Combine raspberries and sugar in a small saucepan over medium-high heat. Cook a soft boil and stir for 5 minutes, mashing the raspberries with a spoon. Allow to cool.
  3. Make the cake batter. Use an electric mixer to blend butter and sugar at medium speed until light and fluffy, 2 to 3 minutes. Beat in the egg, followed by the vanilla extract. Turn speed to low and beat half of the flour, followed by meat milk, followed by baking powder, baking powder, salt and the rest of the flour mixture. Just mix until no streaks of dry ingredients are left.
  4. Make cinnamon crumble topping. Whisk together flour, salt, sugar and cinnamon until combined. Stir in the melted butter until the mixture is sandy.
  5. Collect the cake. Grease a 9-inch springform or cake pan. Pour half of the dough into the pan. Carefully spread the raspberry jam on the dough. Top with the remaining dough, smooth the top with a licking pot. Lay the raspberries cup side up over the dough and sprinkle with cinnamon crumble.
  6. Bake the cake. Bake until the top of the cake is golden in color and a toothpick inserted in the center comes out, 25 to 30 minutes. Cool in the saucepan for 10 minutes, then loosen the spring mold pan and cool on a wire rack. Serve warm or at room temperature.


  1. Fresh or frozen raspberries can be used. If you use frozen raspberries, do not thaw first. The marmalade will take longer than 5 minutes to cook and thicken. Place on top of the cake from frozen (baking time does not change.)
  2. Blackberries, blueberries or strawberries can replace the raspberries.
  3. Shop-bought jam can be used instead of homemade; depending on the jam, thinning may be necessary to spread on the dough.
  4. The cake can be consumed hot or at room temperature. Residual cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 3 months.
Nutritional information:

Yield: 8 serving size: 1 slice Amount per serving: Calories: 351Total fat: 12.7 g Carbohydrates: 56.7 g Protein: 4.0 g Raspberry Crumb Cake: a light cow's milk cake recipe swirled with homemade jam and topped with raspberry and a cinnamon streusel topping. Perfect for dessert ... or breakfast! #bunsenburnerbakery #raspberrycake #crumbcake #coffeecake

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