Glazed Raspberry Crumb Cake
- Level: Easy
- Yield: 12 squares
- Nutritional Analysis Per Serving (1 of 12 servings): Calories 617, Total Fat 22 g, Saturated Fat 13 g, Carbohydrates 100 g, Dietary Fiber 3 g, Sugar 66 g, Protein 6 g, Cholesterol 88 mg, Sodium 237 mg
- Total: 1 hr 30 min (plus cooling)
- Active: 30 min
Indulge in these decadent Glazed Raspberry Crumb Cake squares, reminiscent of your favorite bakery pastryperfect for breakfast bliss or a cozy evening dessert. Love variety? Swap raspberries for blueberries or blackberries, or mix them with berry jam for an irresistible twist that'll have you craving seconds![1]
For the Cake:
- 1 stick unsalted butter, at room temperature, plus more for the pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon freshly grated nutmeg
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup sour cream
- 2 cups fresh raspberries
- 1 cup raspberry jam
For the Crumb Topping:
- 1 1/4 cups packed light brown sugar
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1 stick plus 2 tablespoons unsalted butter, cut into pieces, at room temperature
For the Glaze:
- 1 1/2 cups confectioners' sugar, sifted
- 3 to 4 tablespoons fresh lemon juice
Instructions:
- Make the cake: Preheat oven to 350F. Butter a 9-by-13-inch baking dish and line with parchment, letting edges overhang. Whisk flour, baking powder, ginger, salt, baking soda, and nutmeg in a medium bowl. In a large bowl, beat butter and granulated sugar with a mixer on medium-high until fluffy, about 2 minutes. Add eggs one at a time, scraping bowl between additions, then beat in vanilla. On low speed, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour. Beat briefly on high until just combined. Spread batter in prepared dish.
- Scatter raspberries evenly over batter, pressing lightly. Dot jam in gaps and gently spread to cover top with fruit and jam.
- Make crumb topping: Stir brown sugar, flour, oats, ginger, and salt in a medium bowl. Work in butter with fingertips until pea-sized crumbs form. Sprinkle evenly over fruit. Bake 50 minutes to 1 hour, until golden, firm, and a toothpick inserted in center has a few crumbs and jam traces. Cool completely on a rack (at least 1 hour). Lift out and cut into 12 squares.
- Make glaze: Whisk confectioners' sugar with lemon juice, 1 tablespoon at a time, until drizzleable. Drizzle over cake and let set.
Photograph by Joel Goldberg
