• Tori Elyssa Kok

Raspberry Crumble Cake

If you are looking for the perfect spring/summer cake, look no further! The raspberry crumble cake is here and it is delicious. It is moist, sweet, and tangy at the same time, with crunch from the crumble topping. It is also super easy to make.

In case you were wondering: no, I did not match my nail polish with the raspberries on purpose! This was a very lucky coincidence, but I paint my nails a coral colour a lot. I just got very lucky this time.

I took inspiration for this recipe from Delicious Magazine's "Rhubarb, vanilla and soured cream crumb cake" recipe. I tweaked the recipe a bit to my liking though, and made the cake round and used raspberries instead of rhubarb. :)

Start by preparing your ingredients as always. You can see all the ingredients above. Only some additional flour is missing from the shot, which goes in with the sauce pan. The recipe consists of three parts: making the crumble topping, preparing the raspberries, and making the cake batter. The crumble topping is super simple: just melt the butter and sugars, simmer it gently to make a toffee-like sauce for just a minute, then add flour!

Above you can see what the toffee sauce should look like before you add the flour and a pinch of salt. You can watch my Reel on Instagram to watch the process as well! After you've mixed in the flour, the mixture should be biscuity. Press it down firmly in a flat tray and then refrigerate whilst you crack on with the raspberries.

The raspberry preparation is super simple. Just combine the raspberries with some caster sugar and plain flour, and set aside. You want some of the moisture from the raspberries to mix with the sugar, so it partly dissolves and creates a coating around the raspberries. This should happen in like 15 minutes. It helps if you break up some of the raspberries or add a tiny splash of water (I did not do this, but in hindsight I felt I should have done!). But even if the sugar does not melt together with the raspberries, the recipe still works really well. Up to you!

Then it is time to prepare the cake batter. The technique is quite unusual and resembles the way I make pastry. You first combine the flour, baking powder, baking soda, salt, and sugar. Then you add chunks of room temperature butter, and rub it in using your finger tips until the mixture resembles bread crumbs like in the picture above. You can also use a hand mixer to do this, but I just use my fingers. Then you add ground almonds, followed by a mixture of egg, soured cream and vanilla. When everything is combined, pour the cake batter into your cake tin. Top with the raspberries and any leftover loose sugar, then finally break up the crumble mixture and toss on top of the cake.

Raspberry Crumble Cake

Download recipe PDF for printing below.

Recipe Card Raspberry Crumble Cake
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Equipment: 20 cm round loose-bottomed cake tin, small sauce pan, medium and large mixing bowls, whisk, wooden spoon.


Crumble topping:

• 50 grams unsalted butter

• 25 grams dark soft brown sugar

• 40 grams golden caster sugar (or granulated sugar)

• 100 grams plain flour

• Pinch of salt

Raspberry layer:

• 200 grams raspberries, fresh

• 40 grams golden caster sugar

• 2 tsp plain flour

Cake batter:

• 100 grams plain flour

• 100 grams golden caster sugar

• ½ tsp bicarbonate of soda (baking soda)

• ½ tsp baking powder

• ¼ tsp fine sea salt

• 75 grams butter, cubed, room temperature

• 50 grams ground almonds

• 100 grams soured cream (or crème fraiche), full-fat

• 1 large egg

• 1 tsp vanilla bean paste (or vanilla extract)


1. Preheat your oven to 170 degrees Celsius (conventional) or 160 degrees Celsius (fan oven).

2. Line a 20cm round, loose-bottomed cake tin with parchment paper. Grease the sides with some butter.

3. In a small sauce pan, combine the butter, brown sugar, and caster sugar for the crumble. Melt together over a low heat. Simmer gently for a minute so the sugar is dissolved and a sticky toffee sauce is born. Turn off the heat.

4. Add the flour and salt for the crumble to the sauce pan and mix with a wooden spoon.

5. Press the crumble down firmly into a flat tray so it forms a solid biscuity layer. Place in the fridge until further use.

6. Combine the raspberries, sugar, and flour. Break up the raspberries a bit to release some liquid for the sugar to melt into. Set aside.

7. Make the cake batter. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl.

8. Add the butter and rub the butter into the flour mixture using your fingers until it resembles bread crumbs.

9. Add the ground almonds and mix.

10. In a medium bowl, combine the egg, soured cream, and vanilla. Then add into the dry ingredients and mix until combined. It does not matter if it’s not super smooth.

11. Transfer the cake batter into the cake tin.

12. Place the raspberry mixture on top of the cake batter. Any loose sugar that is left, sprinkle on top.

13. Take the crumble from the fridge and break up into chunks. Put the crumble (some loose bits, some bigger chunks) on top of the cake.

14. Bake the cake in your pre-heated over for between 45 – 50 minutes. Mine took 47 minutes in a conventional oven at 170 degrees Celsius. The cake is done when a skewer inserted in the middle comes out clean. Be mindful though: if you skewer into a raspberry, it will come out wet whether the cake is done or not. Try to find a spot with just cake!

15. Leave the cake to cool down on a cooling rack for 30 minutes before taking it out of the tin.

16. Serve with extra fresh raspberries and some (sour) cream.


I store this cake by putting it back in the cake tin, then covering it with cling film and placing it in the fridge. It should stay good for at least 5 days. I cut off a slice and let it come to room temperature for 30 minutes before serving. You can also keep the cake on the counter, covered with cling film, for 2 days. You can also put individual slices in tupperwares and freeze them. To serve, thaw in the fridge overnight, then let the slice come to room temperature for 30 minutes before eating.


This cake is very easy to make and suitable for beginning bakers. It requires very limited equipment. However, as always with baking, things can go wrong. But most of the time, they can be fixed! Or you might want to change some things to the recipe according to what's in your pantry.

Can I substitute the butter?

I do not recommend it for the crumble layer. For the cake batter, you could try, but in that case I would simply combine all the oil, egg, sour cream, vanilla. Then add all the dry ingredients. So you would skip the step where you rub the butter into the flour.

Can I substitute the ground almonds?

Yes! You can use any ground nut - I think hazelnut would also be delicious. If you are allergic to nuts, you can replace the ground almonds for more flour in a 1:1 ratio. Or you could even try dessicated coconut (which most people with nut allergy are fine with I believe).

Can I substitute the raspberry?

Yes, you can use chopped apple as well. I have made this cake with apple before and it was delicious. You could also try pear or other fruits. If you choose a very wet fruit, maybe add a teaspoon more flour to soak up that extra liquid when you are letting the fruit sit with the flour and sugar.

Why is my cake batter lumpy?

It should be a bit lumpy! There will be small bits of butter in the batter still after mixing everything in. This is fine and contributes to the texture of the cake.

Can I make this cake dairy free or vegan?

I have not tried to adapt the recipe. You could try to swap the butter for vegan butter or cold coconut oil. Swap the soured cream for a vegan cream substitute or vegan cream cheese. For full vegan, swap the egg for your favourite egg substitute (I like the flax egg!).

I hope you enjoyed this recipe. Tag #bakingstori on Instagram if you make this cake - I love seeing your results!

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