Glazed Raspberry Crumb Cake Recipe

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:

1. 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.
2. Scatter raspberries evenly over batter, pressing lightly. Dot jam in gaps and gently spread to cover top with fruit and jam.
3. 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.
4. 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