Raspberry Crumb Cake

Happy 4th of July week! We love the 4th of July festivities; except when the dog panic ensues over the fireworks of course :(. I grew up boating with my family every 4th of July and each year I couldn’t wait for the fun it would bring. We would grab some friends and fireworks, anchor our boat to Sugar Island in Lake Erie, then BBQ and camp out for long weekends. Since Aaron and I got together, I’ve joined in on his tradition of a long weekend in Frankfort with friends and family filled with bonfires and a trip down the Platte river on a kayak. I’m grateful for new and old traditions that create lasting memories and I’m looking forward to this years adventures. ❤ 

Usually for the 4th of July, I make my super good and super simple trifle recipe, but this year I decided to switch it up and go with a Raspberry Crumb Cake that I found in a recent Real Simple magazine. I figured it would be a perfect breakfast pairing with a cup of coffee. To make it extra festive, I topped with with a little star out of blueberries and raspberries for some July 4th flare.

Crumble Topping Ingredients:

  • 3/4 cup chopped walnuts
  • 2/3 cup packed light brown sugar
  • 1/2 cup flour
  • 1/4 tsp salt
  • 5 tbs unsalted butter, melted

Cake Ingredients:

  • cups flour, plus more for pan
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 10 tbs unsalted butter, softened
  • cup granulated sugar
  • large eggs
  • tsp vanilla extract
  • 1/3 cup raspberry preserves
  • A small handful of fresh raspberries and blueberries
  1. Preheat oven to 350.
  2. To make the crumble topping, stir chopped walnuts, sugar, flour and salt in a medium bowl. Add in the melted butter and toss until clumps form.
  3. Butter a 9-inch round pan and dust with flour.
  4. Whisk together flour, baking powder and salt in a medium bowl and set aside. In a large bowl, beat butter and sugar until light in color and fluffy. Add eggs 1 at a time, mixing between each addition, then beat in vanilla. Add 1/2 of the flour mixture and slowly mix together, then add the remaining and mix until combined.
  5. Transfer 1/2 cup of the batter into a small bowl and mix it in with the preserves.
  6. Spread remaining batter into pan, then spread the batter/preserves mixture over top. Lastly add the crumble and bake for 35-40 minutes until a knife comes out clean.

*Note, if you’d like to add fresh fruit to the top, I recommend removing the cake about 5 minutes before it’s finished cooking to add your fruit, then put it back in the oven to finish cooking to soften up the fruit just slightly. You can also add them uncooked to the top when finished too!

Wishing you a fun, safe and happy 4th of July!


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Baking with Soul


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