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.

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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!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: cakes, desserts

Cuisine: American

Keyword: crumb cake, raspberries

Servings: 9

Calories: 393kcal

Author: Judith Hannemann

Ingredients

CAKE

• 1 cup flour
• 1/2 cup sugar
• 1 3/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup milk
• 6 tbsp unsalted butter melted
• 1 egg
• 1/2 cup raspberry jam or flavor of your choice

CRUMBS

• 1 cup + 2 tbsp flour
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 4 tbsp unsalted butter melted
• 1 tsp cinnamon
• 1/4 tsp salt

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch pan (square or round).
• For crumbs:
• Melt the butter in either a microwave-safe dish or in a small saucepan; remove from heat if applicable.
• Stir in the sugars, salt and cinnamon; combine well.
• 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.
• For cake:
• In a large bowl, combine the flour, sugar, baking powder and salt. Stir well.
• In a smaller bowl, whisk together the milk, melted butter and the egg.
• Stir the milk mixture into the flour mixture until just combined. Don't overmix!
• 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.
• Top with crumbs. Bake at 400 degrees F for 25 minutes or until toothpick inserted in center comes out clean (of cake batter).
• Cool completely on rack. Dust with confectioners' sugar if desired.

Nutrition

Serving: 1piece | Calories: 393kcal | Carbohydrates: 64g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 53mg | Sodium: 153mg | Potassium: 175mg | Fiber: 1g | Sugar: 38g | Vitamin A: 443IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

Raspberry Butter Crumb Cake

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Versatile Coffee Cakes

Coffee cakes are versatile.  They can be breakfasts, desserts or snacks.

Blueberries and blueberry flavorings are all the rage lately. But a simple blueberry coffee cake never seems to go out of style.The cake is easy to make and goes together in no time.  Be careful not to overmix since the cake will be dry.  Much like muffins, just mix in the flour until it’s combined with the wet ingredients.  Resist the urge to overbeat!

This cake was also the maiden voyage of my brand-new KitchenAid Pro 6 QT mixer.  I just upgraded from a 5 QT Artisan.  OK, it’s the first PEOPLE treat I made with it.  Day it arrived, I made my dog his Pumpkin Dog Biscuits LOL.

 

Yummy Blueberry Lemon Crumb Cake

The Crumbs Make It

The interesting part of this cake is the crumbs.  No cinnamon or spice, but tart lemon zest with a hint of lemon extract.

The lemon’s tartness counteracts the sweetness of the blueberries giving this cake the perfect balance.

 

Blueberry Lemon Crumb Cake

 

The Recipe

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Blueberry Lemon Crumb Cake

Blueberry Lemon Crumb Cake combines the sweetness of blueberries with the tartness of lemon. It's perfect for brunch or a summer dessert.

Prep Time15 minutes mins

Cook Time40 minutes mins

Total Time55 minutes mins

Course: desserts

Cuisine: American

Keyword: blueberry desserts, crumb cake, lemon cake recipe

Servings: 12

Calories: 392kcal

Author: Judith Hannemann

Ingredients

Crumb Topping:

• 1/2 cup sugar
• 6 tbsp butter melted
• 1 cup all-purpose flour
• 1 tbsp grated lemon zest
• 1/4 tsp lemon extract

Cake:

• 1/2 cup butter at room temperature
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup sour cream room temperature
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 tsp baking powder
• 2 cups all-purpose flour
• 2 cups fresh or frozen blueberries don't thaw if frozen

Instructions

• Preheat oven to 350 degrees F. Lightly grease or spray a 13 x 9-inch pan.
• For the crumbs, mix together the sugar, flour and lemon zest. Melt butter over low heat in a saucepan. Add the lemon extract. Add the flour mixture to the melted butter mixture and stir until crumbs form, breaking up large clumps. Crumbs should be about the size of peas or a bit larger. Set aside.
• In a large bowl with electric mixer, cream butter and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Blend in the sour cream and vanilla.
• Mix together the flour, salt, soda and baking powder. Add to the creamed mixture, beating ONLY until flour is incorporated. Fold in blueberries.
• Turn into prepared pan, spreading batter evenly in pan. Top with lemon crumbs.
• Bake at 350 degrees F for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
• Remove from oven to rack to cool. Cool about 30 minutes if you wish to serve the cake warm. Otherwise, cool completely.
• Serves 12

Nutrition

Serving: 1slice | Calories: 392kcal | Carbohydrates: 53g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 287mg | Potassium: 123mg | Fiber: 1g | Sugar: 28g | Vitamin A: 584IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 2mg

Blueberry Lemon Crumb Cake

Copyright © Judith Hannemann aka The Midnight Baker 2014. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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Nothing better.  Just add coffee.

This cake is so easy to prepare.

The different method here is the crumbs.  I don’t cut in cold butter.  I melt it, add sugar, then enough flour to form a crumb.  This way, the cold butter does not melt when baked and the crumbs stay as crumbs.  Learned this method ages ago from an old Taste of Home magazine.  The coffee cake was quite forgettable (it was some cranberry cake I think) but I never forgot the crumb making method.  Most times, my crumb toppings turned out looking like broiled toppings–where it forms a solid, one-piece sheet that crusts.  After learning to do it this way, my crumbs remain CRUMBS!

This is the pan I used for this cake–

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Old Fashioned Crumb Cake

This old fashioned crumb cake recipe creates coffee cake that is tender and moist, with the perfect sugar crumb topping.

Prep Time15 minutes mins

Cook Time35 minutes mins

Total Time50 minutes mins

Course: desserts

Cuisine: American

Keyword: brunch, cake recipe, coffee cake, crumb cake

Servings: 12 -16

Calories: 399kcal

Author: Judith Hannemann

Ingredients

• 1/2 cup butter softened
• 8 oz cream cheese room temp
• 1/2 cup milk
• 2 eggs
• 1 tsp vanilla
• 1/2 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups sugar
• 2 cups all purpose flour

Crumb Topping:

• 1/4 cup butter melted
• 1/2 cup light brown sugar
• 10 tbsp all purpose flour 1/2 cup + 2 tablespoons

Instructions

• Preheat oven to 350 degrees F. Grease the bottom of a 9 x 13-inch pan. Set aside.
• Prepare crumbs by mixing all the crumb ingredients. More flour may be added until desired crumb density is achieved.
• Using a heavy stand mixer, place butter and cream cheese in the bowl and cream very well.
• In a separate bowl, beat together the milk, eggs and vanilla. Add gradually to the creamed mixture, beating until all liquid is incorporated. Add the baking soda, baking powder and salt. Beat until blended.
• Add the flour and the sugar, beating well and until mixture is fully incorporated and very smooth.
• Turn into prepared pan and even out batter. Distribute crumbs evenly across the top of the batter.
• Bake at 350 degrees F for 30-35 minutes, or until toothpick inserted in center comes out clean. Remove from oven and place on rack to cool completely

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 80mg | Sodium: 323mg | Potassium: 158mg | Fiber: 1g | Sugar: 31g | Vitamin A: 664IU | Calcium: 78mg | Iron: 2mg

Old Fashioned Crumb Cake

Old Fashioned Crumb Cake

 

Old Fashioned Crumb Cake

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Copycat Entenmann’s Crumb Cake

 

I don’t think there’s anyone in the northeast who isn’t a fan of Entenmann’s famous crumb coffee cake.

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Copycat Entenmann's Crumb Cake

I don’t think there’s anyone in the northeast who isn’t a fan of Entenmann’s famous crumb coffee cake.

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Breakfast, Brunch, cakes, desserts

Cuisine: American

Keyword: crumb cake

Servings: 9

Calories: 335kcal

Author: Judith Hannemann

Ingredients

• 1 box single-layer yellow cake mix and associated ingredients
• cinnamon sugar optional

CRUMBS

• 1 cup + 2 tbs flour
• 3/4 cup light brown sugar
• 1 stick 1/2 cup cold butter
• 3/4 tsp cinnamon
• 2 tsp vanilla

Instructions

• In a large heavy-duty stand mixer, combine the flour, brown sugar, cinnamon, vanilla and butter. Beat until butter is well incorporated and resembles a stiff cookie dough. Remove from bowl and set aside.
• Preheat oven to 350 degrees. Spray or grease a 9-inch square pan. Prepare cake mix as directed on the box. Pour 1/2 the batter into the prepared pan. Sprinkle the batter with the cinnamon sugar if using; maybe about 1/4 cup well distributed across the cake. Top with remaining batter and swirl lightly.
• Bake cake for 10-15 minutes or until cake is just beginning to rise and is set in the center. Remove pan from oven and top with crumbs by breaking off marble-sized portions of the crumb mixture and distributing evenly across the top of the cake. The top of the cake should not show through the crumbs and the crumb layer will be THICK, and the center of the cake will fall slightly. This is OK.
• Return pan to the oven and bake for an additional 15-20 minutes, or until crumbs lose their wet look and are beginning to brown.
• Remove from oven and cool completely on rack. Dust with confectioner's sugar, if desired, when completely cool. Makes 9 servings.

Nutrition

Serving: 1serving | Calories: 335kcal | Carbohydrates: 76g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 424mg | Potassium: 66mg | Fiber: 1g | Sugar: 43g | Calcium: 141mg | Iron: 2mg

Copycat Entenmann’s Crumb Cake

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