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Raspberry Crumb Cake is a take on classic coffee cake that uses fresh raspberries, a moist cake, and streusel topping.

I got this idea for a recipe from a raspberry expert: the gal, Linda, who runs the raspberry picking farm here Up North. I asked her what she likes to do with the berries in her own kitchen, she said she freezes them for later mostly. I was quiet for a moment and thankfully she said that also her raspberry crumb cake is also quite nice. That sounded quite nice to me too!
My raspberry crumb cake recipe calls for a simple crumb topping and a just-as-simple cake. This is an extra special version of all of the breakfast cakes I make and can also make what will become a favorite dessert!

Ingredients That Make Magic
The topping is an easy flour and butter combo, warmed by ground cinnamon.
The cake is also a straightforward mix of flour, butter, egg and so forth. The star is fresh tart raspberries and these are even better with my unique twist: a hint of rose water in the batter. It pairs so well with vanilla extract too. Divine! Buy excellent pure rose water in my shop. Almond flavor is also delicious here with almond extract (1/4 teaspoon).
If you must use frozen raspberries, they will work as a fine substitute for fresh berries in the cake. Learn more about how to clean and store raspberries!
For a very moist cake, the addition of yogurt or sour cream is wonderful and adds extra moisture. If needed you can substitute whole milk with a squeeze of lemon juice in it.

Tips to make the cake
The pan. A 9-inch pan is best. I like to use a 9-inch round cake pan. You can bake this in a square pan. It helps to line the base of the pan with parchment paper, for easy removalYou can also bake in a bundt, but it will be a short bundt and the struesal may not take to some bundt pans’ decorative grooves.
The process. This falls in the simple cakes category because of the easy process. The topping is mixed simply by hand. The cake batter does well in a separate bowl with a hand mixer or stand mixer to get the batter nice and fluffy at medium speed with the egg before alternating adding the dry ingredients of the dry mixture and the milk.
Assembling the cake. The batter goes all in the prepared pan, then the juicy raspberries (3 cups raspberries) over top of the cake batter. Streusel layer goes over top of the berries for a bit of a crunchy crumb. Easy!

Storage
Once the cake cools, slice it into squares and store the pieces in an airtight container. This will keep the cake fresh for up to three days, but trust us, it won’t last that long!

Raspberry Crumb Cake Recipe
Ingredients
For the crumb topping
- 5 tablespoons unbleached, all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 4 tablespoons unsalted butter, cold
- 1 1/2 teaspoons kosher salt
For the cake
- 2 cups minus 1 tablespoon unbleached, all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 4 tablespoons unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon rose water
- 3 cups fresh raspberries
- 1/2 cup sour cream, or plain whole milk yogurt, or whole milk
Instructions
- Heat the oven to 375ยฐF. Butter and lightly flour a 9-inch round cake pan, and line the bottom with parchment paper.
- In a small mixing bowl, prepare the topping by whisking the flour, sugar, cinnamon and salt, then cutting the butter in with a pastry blender, fork or your fingertips, working the mixture until it is coarse crumbs.
- In a medium bowl, whisk the flour, baking powder, and salt. In a large bowl or in the stand mixer, beat the butter and sugar until they light and fluffy. Add the egg, vanilla, and rose water and mix until they are incorporated and the batter is smooth. Beat in 1/3 of the dry ingredient mixture just until they are combined. Mix in half of the sour cream, then alternate mixing in another 1/3 of the dry ingredients, the remaining sour cream, and the final 1/3 of the dry ingredients to make a stiff batter.
- Spread the batter in the prepared pan. Scatter the raspberries over the top of the batter and gently press them in, just by about 1/2-inch. Sprinkle the topping evenly over the raspberries.
- Bake the cake for 40 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool the cake in the pan for at least 20 minutes, then turn the cake out onto a plate. Turn the cake over onto another plate to have the top facing up.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious!!! Beautiful contrast between the raspberries and the richness of the topping. Also, fast and easy to make.
Thank you!
Diane thank you so much! I’m making for the weekend ahead!
Can you please give a weight measurement on the flour?
Very easy-to-follow recipe. Tried it a few days ago, and it turned out great! I am not a baker at all, but I got high praises for this cake from a lot of friends ๐ Thanks for sharing, i will try more of your recipes ๐
Oh, my…I know you’ve read it a thousand times, but your photos are GORGEOUS. Thank you for sharing the beauty of your world, and helping to make everyone else’s a little bit prettier, too. ๐
You are too kind Erika!! Many, many thanks!
You may or may not have tried Smitten Kitchen’s Strawberry Summer Cake – I can tell ya it’s pretty darned magical with the raspberries as well. Mmmm, raspberries!
Alright Richard! Me too!
Looks delish!!
Of course I read it all!