Raspberry Crumb Cake

Moist with a crunchy walnut-brown sugar topping, this cake packs just the right amount of tart raspberry flavor—although if raspberry isn’t your jam, you can use any flavor of preserves you desire. After you blend together the cake batter, there’s a step that asks you to combine some of it with the preserves. This is a neat trick that prevents the defined layer of raspberry from sinking to the bottom of the cake. Make sure your pan is well greased and floured for easy removal. Serve big slices of the warm cake with milk or coffee.

raspberry-crumb-cake
Photo by Greg DuPree
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  • Makes 8
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 629.29 calories
    • Fat 31.10 g
    • Sat Fat 14.72 g
    • Cholesterol 126.99 mg
    • Sodium 251.38 mg
    • Protein 7.43 g
    • Carbohydrate 82.46 g
    • Sugar 51.65 g
    • Fiber 2.00 g
Moist with a crunchy walnut-brown sugar topping, this cake packs just the right amount of tart raspberry flavor—although if raspberry isn’t your jam, you can use any flavor of preserves you desire. After you blend together the cake batter, there’s a step that asks you to combine some of it with the preserves. This is a neat trick that prevents the defined layer of raspberry from sinking to the bottom of the cake. Make sure your pan is well greased and floured for easy removal. Serve big slices of the warm cake with milk or coffee.

Ingredients

  1. Check Topping:
  2. Check ¾ cup chopped pecans or walnuts
  3. Check cup packed light brown sugar
  4. Check ½ cup all-purpose flour
  5. Check ¼ teaspoon table salt 
  6. Check 5 tablespoons unsalted butter, melted
  7. Check Cake:
  8. Check 2 cups all-purpose flour, plus more for pan 
  9. Check teaspoons baking powder
  10. Check ¼ teaspoon table salt
  11. Check 10 tablespoons unsalted butter, softened
  12. Check 1 cup granulated sugar
  13. Check 3 large eggs
  14. Check 2 teaspoons vanilla extract
  15. Check cup raspberry preserves

Directions

Make the Topping:

  1. Stir pecans, sugar, flour, and salt in a medium bowl. Drizzle with butter and toss until clumps form.


Make the Cake:

  1. Preheat oven to 350°F. Lightly butter a 9-inch round cake pan; dust with flour, tapping out excess.
  2. Whisk flour, baking powder, and salt in a medium bowl. Beat butter and sugar in a large bowl with an electric mixer on medium until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating after each addition; beat in vanilla. Add flour mixture, beating on low to combine.
  3. Transfer ½ cup of the batter to a small bowl; stir in preserves.
  4. Spread remaining batter in prepared cake pan. Spread preserve mixture over top and sprinkle with topping. Bake until a toothpick comes out clean, 35 to 40 minutes.