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finished plated raspberry buckle with ice cream on top, garnished with fresh raspberries, bowl of raspberries shown in background

Raspberry Crumb Buckle

An easy delicious cake recipe for coffee cake crumb lovers, to be enjoyed warm with vanilla ice cream or room temperature with coffee the next day!
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8 servings

Equipment

  • 1 8 inch by 8 inch baking pan
  • 1 measuring spoons
  • 1 Measuring cup set
  • 1 liquid measuring cup
  • 1 electric mixer a stand or hand mixer will do (for a hand mixer you will need one more mixing bowl)
  • 2 Mixing Bowls
  • 1 small sauté pan for melting butter
  • 1 off set spatula
  • 1 Rubber Spatula
  • 1 drum sieve
  • 1 micro plane or zester
  • 1 Cooling rack
  • 1 tooth pick or skewer for testing the cakes doneness

Ingredients
  

Wet Ingredients for Cake Batter

  • ¼ cup softened unsalted butter
  • 1 each large egg
  • ⅔ cup granulated sugar
  • ½ cup butter milk measured with the liquid measuring cup
  • 1½ pints fresh raspberries
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon zest

Dry Ingredients for Cake Batter

  • 1½ cups all purpose flour
  • 2 teaspoon baking powder
  • ½ teaspoon salt

Crumb Topping

  • 1¼ cup all purpose flour
  • ½ cup brown sugar packed
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • 6 tablespoon unsalted butter melted
  • 1 teaspoon ground cinnamon

Instructions
 

Cake Batter

  • place the softened butter and sugar in the bowl of your stand mixer or a mixing bowl
  • mix on medium speed until combined
  • add the egg, and mix on medium speed until fluffy
  • add the vanilla extract and mix on medium speed until combined well
  • scrape down the sides of the bowl
  • in a separate mixing bowl place the drum sieve over the bowl and add the flour, baking powder, and salt to the drum sieve
  • sift the dry ingredients together into the bowl
  • add ⅓ of the combined dry ingredients to the butter, sugar, and egg mixture
  • mix on low to medium speed until combined scraping down the sides of the bowl as needed with a rubber spatula
  • add ⅓ of the butter milk to the bowl and mix on medium speed until combined
  • repeat the above process with the remaining dry ingredients and butter milk ending the process with butter milk

Preparing the Pan and Baking

  • preheat oven to 350℉
  • use about 2 tablespoons of softened butter to grease the 8 inch by 8 inch baking pan
  • use about ¼ flour to shake around the greased pan to coat it
  • spread the prepared batter into the pan evenly using the off set spatula
  • place the raspberries on top off the batter, arranging evenly and pushing them into the batter slightly
  • sprinkle the prepared crumb topping evenly over the surface (see instructions below)
  • place the cake into a preheated 350℉ oven on the center rack for 40-45 minutes, or until an inserted toothpick comes out clean
  • remove from oven and cool on a rank for at least 20 minutes
  • cut into desired serving size, serve with vanilla ice cream or whipped cream enjoy!

Crumb Topping

  • place the flour, brown sugar, cinnamon, and salt in a mixing bowl
  • place the butter in a small sauté pan and melt
  • let the butter cool slightly so you don't burn yourself
  • mix together the flour, sugar, cinnamon, and salt until combined
  • add the cooled melted butter, and mix with your hands until crumbs form
Keyword buckle, crumb cake, raspberry