Best Raspberry Crumble Cake Recipes

RASPBERRY CRUMBLE COFFEE CAKE

Steps:

• For filling, in a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool. , In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in the eggs, milk and vanilla until blended. Divide in half. , Spread half of the batter in two greased 8-in. round baking pans. Divide filling and spread evenly over each. Drop remaining batter by small spoonfuls and spread evenly over filling. , For topping, cut butter into flour and sugar; stir in nuts. Sprinkle over tops. Bake at 350° until golden brown, 40-45 minutes.

FIG & RASPBERRY CRUMBLE CAKE

Steps:

• Heat oven to 180C/160C fan/ gas 4. Grease and line the base of a 20cm springform cake tin. Make the crumble topping by rubbing the flour and butter together with your fingertips until you have a crumbly mixture. Stir in the sugar.
• For the cake, cream the butter and sugar until pale and fluffy. Add the egg, a little at a time, beating well after each addition. Beat in the vanilla. Sift the flour and add the almonds and baking powder. Fold in 1 large tbsp of the flour mixture into the batter, then add the rest, alternating with the yogurt.
• Snip the stalks off the figs. Halve four of them and chop the rest. Stir the chopped figs and one-third of the raspberries into the batter, then scrape into the prepared tin. Lay the halved figs on top and sprinkle on half the remaining raspberries. Scatter on the crumble, then the rest of the raspberries, then the flaked almonds.
• Bake in the oven for 1 hr 15 mins or until a skewer inserted into the centre of the cake comes out clean (check it after 1 hr). Leave in the tin for about 15 mins, then run a palette knife around the outside of the cake, carefully unclasp the surround, remove the base and the parchment, and slide the cake onto a serving plate. Serve with crème fraîche.

AIR-FRYER RASPBERRY CRUMBLE COFFEE CAKE

Steps:

• For filling, in a saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat. Cook and stir until thickened, 1-2 minutes. Add berries and lemon juice. Set aside to cool. , In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and mace. Cut in butter to form fine crumbs. Stir in eggs, milk and vanilla until blended., Spread half the batter into a greased 8-in. round baking pan that fits into air fryer. Spread filling evenly over top. Drop remaining batter by small spoonfuls and spread evenly over filling. , Preheat air fryer to 325°. For topping, cut butter into flour and sugar; stir in almonds. Sprinkle over top. Place pan in air fryer; cook until a toothpick inserted in center comes out with moist crumbs and top is golden brown, 30-35 minutes.

RASPBERRY CRUMBLE CAKE

Steps:

• Preheat oven to 350°F.
• Combine 1/2 cup sugar, cornstarch, water and raspberries in a heavy saucepan over medium heat until sauce is thickened and clear.
• Stir in lemon juice.
• Set aside to cool.
• Combine 1/2 cup flour, 1/2 cup sugar, baking powder, cinnamon and mace(if using) in a food processor or mixing bowl.
• Cut in 1/2 the butter until mixture resembles coarse meal.
• Add egg, milk, & vanilla extract and mix until well blended.
• Spread half the batter in an 8" square baking pan.
• Spread raspberry filling over batter.
• Spread remaining batter over filling.
• Combine remaining flour and sugar in mixing bowl.
• Cut in remaining butter.
• Stir in almonds.
• Spread topping over cake.
• Bake 40-45 minutes or until tester comes out clean.
• Serve cake in a pool of raspberry puree.