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
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
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.
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