2/21/10

raspberry buttermilk crumb cake w/ lemon crumbles


Good crumb cake, I mean good crumb cake with those crispy edges, warm moist center, a light fruit filling, and sweet GIANT crumb topping-- make that double thick crumb topping. Are you feeling me? Are you feeling the love? Good. Because you so need to make this. Are you a fan of the whole buttermilk-raspberry-lemon? Awesome. Then do me a favor? Make this. Why is this crumb cake so good? Well, I made it, hello. No, just kidding. It's so good because I put the lemon zest in the crumbles not the cake batter. So the lemon zest mixed with salt, butter and the brown sugar equals flavorlicious.
Note: I think you all know I am a crumb-freak, like my crumb cakes with a lot of crumb topping. So I made 1 and a half batches of the crumb topping and used it all.


raspberry buttermilk crumb cake w/ lemon crumbles
print recipe (recipe from vanillasugarblog.com)

cake:
2 cups AP flour
1 ts baking powder
1 ts baking soda
½ ts sea salt
1 stick unsalted butter, very soft/room temp
1 & ¼ cup granulated sugar
2 TB fresh lemon zest
1 large egg & 1 egg yolk
1 cup buttermilk
1 cup fresh raspberries

lemon crumbles:
1 cup AP flour
1 cup packed light brown sugar
½ ts sea salt
2 TB (or more if you're daring) fresh lemon zest
1 stick unsalted butter, melted & cooled

Preheat your oven to 350°F and place the rack in the middle.
Make the lemon crumb topping by melting the butter, letting it cool. In a bowl mix the flour, brown sugar, salt, lemon zest and add the cooled butter to it and stir well. Set aside till ready. Butter and flour a 9" round springform pan.
In small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
Cream (with mixer or by hand) the butter, sugar until pale yellow and fluffy; add the zest, eggs, and beat well for an additional 2-3 minutes.
In batches, add the flour, alternating with the buttermilk until all is combined.

Pour your batter into the baking pan and use a spatula to smooth. Don't fill pan with batter, only fill about 1/4 full. Top batter with the raspberries, Don’t push the rasp down into the batter; the berries will sink in during baking. Now top the cake with the lemon crumb mix; use large clumps and disperse evenly.
Note: there will be extra batter and possibly crumbs leftover. I made an smaller cake with the leftovers.
Bake for approximately 30 - 35 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden brown.
Remove from oven and let cool in pan for 10-15 minutes, before releasing the sides of the spring form and sliding off bottom to transfer to a cooling rack (with the berry/sugar side up).
Let cool completely before serving.

61 comments:

  1. I LOVE the crumbs. Bring on the crumbs!

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  2. I can't get enough crumb topping. That looks wicked frigging good.

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  3. Oh this looks really yummy. Lemon and raspberry are two of my favorite warm weather flavors. Makes me think of spring so now I must have.

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  4. I love the colours and the crumb tops.....mmmm....delicious!

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  5. I'm with Esi...sometimes I Just want a cake that is all crumbs :) I hope you're feeling better!!!

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  6. OH YUM!! Love the colors and the combination of lemon and raspberries. This looks delicious, I want some NOW, please.

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  7. You can never have too many crumbs! Love how thick the layer is. I hope you are feeling better!

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  8. Oooo I love lemon and raspberry! I might make this for the next church shin-dig...or at 12 midnight Easter morning...whichever comes first :)

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  9. YUM YUM YUM!!! I wish I could eat my computer screen! Those crumbs and raspberries look delish!! :)

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  10. Oooo....would you look at that!!!!! Cut me off a slice of that please!!!!

    btw...like the new header.

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  11. Big yum to this, from one crumb freak to another!

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  12. crumbs are the best part!!! yum...

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  13. I would recognize your crumb cake in an anonymous photo array anyday. Every time I make a crumb topping, I think of YOU.

    Hope you're finally feeling better.

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  14. I too enjoy a great crumb cake. And this one looks delish!

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  15. I'm not a fan of the lemon-raspberry combo, but I love crumb cake, and the idea of a lemon crumb cake really appeals to me.

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  16. That looks amazing!!! Crumb topping is just the best! I am excited to try this

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  17. I am a fan, but I can't indulge you as fresh raspberries will clean me out here (if they are even available :( ). But you can always ship me the cake and you will have my undying gratitude ;)

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  18. Oh and I have been on a sweet tooth binge lately! Can you send some of this over via Federal Express? Lol!

    xoxo

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  19. I see the cat was eyeing up the dessert, ha ha!

    I love crumb toppings-maybe I could just eat the topping....

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  20. 2 things:
    1st- OMG yum!!!

    2nd- What is that delicious picture on the top of your page, it looks like ice cream, but it doesn't... But it looks yummy too!

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  21. while i would be tempted to outright DOUBLE the crumb topping, i'm glad you at least upped it by half. :) that's clearly the best part, although the raspberry-lemon aspect is pretty enticing too.
    i'll probably stop by again later just to take another look at those crumbles... :)

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  22. Adding the lemon to the crumb, what a great idea

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  23. The lemon crumb topping sounds amazing! I would love a slice of this delicious cake with my coffee right now!

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  24. I am loving this! Extra crumb topping is the BEST. It looks like your kitty loves it too.

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  25. Oh yeah baby! The more crumbly goodness the better!

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  26. Raspberries make everything delicious! Thanks!

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  27. Oh girlfriend I am all over this...nice thick layer of crumbs are you kidding me! I like that you put the lemon zest in the topping instead of the cake batter

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  28. WOW!! I am going to make this today. There should be a "Im a fan of crumb cake" facebook page! Im going to check on that and if it doesn't exist it will now. You can be our leader!

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  29. I love these kind of cakes - the lemon and raspberry flavor sounds awesome together!

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  30. Yes, why eat crumb cake if there isn't a lot of crumb? I've never understood that. Brilliant idea to put the lemon in the topping. I'm sure the flavor would have been lost if it was just in the cake.

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  31. Are you sure you have enough crumb topping on your cake?? Or as my father used to say: can I have some cake with the crumb topping? I'm just like you...I LOVE crumb topping and could eat it on top of ice cream, I swear.
    However, the raspberry and lemon cake under it is pretty good too. ;)

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  32. Love those huge chunks of crumbs! I always think of you every time I see crumb cake

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  33. i could just eat crumb topping on its own.

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  34. Dawn! This looks so good. I love the mile high crumb topping.

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  35. Yes! I don't know if I ever told you but I made Martha's crumb cake and it was a disaster. It seemed underbaked but the toothpick test came out fine. It was realy dense and almosst gummy and it really wasn't that flavorful. Most of it (and 4 sticks of butter!) went in the trash. It was devastating.

    This looks great though and I want it now!

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  36. lemon crumbs.....that must taste magical!

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  37. Bravo! What a cake!

    I would happily have the double crumb topping yes please! This is gorgeous Dawn it looks and sounds AMAZING!

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  38. You must have been reading my mind as I have been thinking about a raspberry cake instead of the usual blueberry cake but I haven't had the energy to get up and bake one. I love all the topping too so load mine up!

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  39. Oh Lord this looks good!

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  40. OMG that topping!!! Wow!

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  41. Those crumbs look so good! The raspberry and lemon flavour combo is a really nice one.

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  42. I am totally drooling over this cake. I wish I could have a huge slice right now with a hot cup of tea. Oh heck, skip the tea. Just give me the cake. ;)

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  43. Lemon crumbles? This looks way too good!! I've been seriously jonesing for cake lately and now I want a great big slice of yours.

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  44. yes I feel the love! Bookmarked!

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  45. This looks delicious, what a great combo of flavors and CRUMBS. I'm going to make it this weekend. Thanks!

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  46. There's never enough lemon zest. And apparently, you can never have too many crumbs. You know you're a crumb fan if you pick up each and every piece from the plate, even once the cake is gone.

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  47. I made this wednesday night. yum yum. I loved the contrast of the sour buttermilk, tart raspberries, lemons, and allllll that rich buttery goodness. I sent the majority of the cake with my husband to work; his boss said I deserved a promotion and I don't even work there :) thanks!

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  48. Yes - we'd get along, because I'm a crumb freak too!! This looks amazing!

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  49. Lady, you're killin me. I need a slice...now! I think I'd eat the crumb topping, then the raspberry layer, then the cake. I'm crazy like that.

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  50. Yes Yes Yes! To the crumb to cake ratio. More crumb than cake is the best thing evah!

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  51. HOLY MOLY, I bow to your crumb greatness. I know I have lemons and some raspberries. Just not sure how many. Gotta run and check.

    Happy Friday!
    ~ingrid

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  52. Wow this looks AMAZING! Every now and then I post recipes on my blog, but they tend to be chocolate-focused. This is a good non-chocolate option-- I may make it for a friends baby shower in April.

    Krissy
    http://enjoylifeandprosper.wordpress.com

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  53. Crumbs, crumbs and more crumbs, I love it!! Looks irresistible!

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  54. This cake looks really wonderful, Dawn. I love coffee type cakes. They are the best, and any delicious cake that doesn't require frosting skills is a keeper with me.

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  55. OK I just lost it. I would die over this cake! Seriously, I would just eat and eat and eat and eat... it looks amazing!

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  56. Oooh waw, Dawn!!
    What a tasty & fantastic looking crumb cake!! Georgous too!

    I don't know what's wrong with my reader view but subscribe with the ordianary RSS: subscribe in a reader & normally you won't have any problems!

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  57. this looks like a winning recipe to me! thanks, roz

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  58. Yum, this looks delicious! I absolutely adore crumb cake, so I'm definitely adding this to the "things to make list"!

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  59. Just put this in the oven - only minor adjustment - added a bit of grated ginger to both the batter and the crumbs -

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