Raspberry Butter Crumb Cake

Raspberry Butter Crumb Cake

Rich and buttery raspberry crumb coffee cake is made from scratch but even easier than a mix!  Perfect with a cup of strong coffee and the closest I’ve come to real New York style coffee cake!

Here’s a from-scratch cake that’s easier than a mix!  No kidding.  It is.

This cake is whipped up in about 10 minutes.  No waiting for butter to soften because the butter is melted.

The crumbs are just as easy and they too use melted butter. As a matter of fact, it’s just pretty much the recipe I always use for any crumb topping.

New York style!

I used to attempt to make crumbs with the cold butter cutting-in method, but the end result was never anything resembling crumbs–it always looked more like a broiled topping.

I made a quite-forgettable coffee cake years ago that came out of a magazine. While the cake was blah and not a keeper, the crumbs were. They used melted butter and for the first time, my crumbs looked like crumbs! I’ve stuck with the melted butter method ever since.

The original recipe for this came from Epicurious. I’ve altered nothing really in the cake part and only used their combo of sugars in the crumbs. IMO, there was too much butter in those crumbs.  Too much butter produces wet crumbs and a few reviewers did say the crumbs were a bit wet.  I preferred to stick to my flour-to-butter ratio for them since it never fails.

The cake is a bit sweet, but it has a lovely flavor. To me, raspberry is the perfect fruit jam to use here, but if you don’t care for it, use something else. Some reviewers made it with different flavored jams and said it was still superb.

Raspberry Butter Crumb Cake

 

Save Print

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

 

Author: Judith Hannemann

Serves: 9

Ingredients

• Cake:
• 1 cup flour
• ½ cup sugar
• 1¾ tsp baking powder
• ¼ tsp salt
• ½ cup milk
• 6 tbs unsalted butter, melted
• 1 egg
• ½ cup raspberry jam (or flavor of your choice)
• Crumbs:
• 1 cup + 2 tbs flour
• ¼ cup packed brown sugar
• ½ cup sugar
• 4 tbs unsalted butter, melted
• 1 tsp cinnamon
• ¼ tsp salt

Instructions

1. Preheat oven to 400 degrees F. Grease a 9-inch pan (square or round).
2. For crumbs:
3. Melt the butter in either a microwave-safe dish or in a small saucepan; remove from heat if applicable.
4. Stir in the sugars, salt and cinnamon; combine well.
5. Add the flour and stir to combine well. It's best to work this with your fingers after the flour is stirred in as the crumbs seem to form better. Set aside.
6. For cake:
7. In a large bowl, combine the flour, sugar, baking powder and salt. Stir well.
8. In a smaller bowl, whisk together the milk, melted butter and the egg.
9. Stir the milk mixture into the flour mixture until just combined. Don't overmix!
10. Pour into prepared pan. Drop teaspoonfuls of raspberry jam randomly over the top of the batter. Swirl gently with a spoon--just for a slight marbling effect. Don't combine the jam and the batter.
11. Top with crumbs. Bake at 400 degrees F for 25 minutes or until toothpick inserted in center comes out clean (of cake batter).
12. Cool completely on rack. Dust with confectioners' sugar if desired.
13. Serves 9.

3.4.3177

Raspberry Butter Crumb Cake

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.