I’m a sucker for a good crumb cake, but damn, I am a picky sucker 🙂 Why, you ask? Because I like a nice, thick layer of crumble, and it has to have crunch. And, the bottom cake layer needs to be perfectly moist and fluffy. If you are anything like me (aka you have high standards), then you need to give this recipe a go. There’s a reason why I aptly decided to call it “THE BEST RASPBERRY CRUMB CAKE,” because it is the best.
If raspberries aren’t your thing, that’s ok. You can use blackberries, blueberries, and even chopped peaches! But what ever you do, I recommend using fresh fruit. Using frozen fruit in this recipe would just create too much moisture, causing the cake to cook unevenly. Trust me, I tried.
If you want to substitute the eggs for flax eggs, you can definitely do that. The end result will be the same in terms of the taste, but the cake won’t be AS thick and fluffy. The eggs are responsible for that in this recipe. If you have questions about any other substitutions, leave a comment below or send me a DM on Instagram (faster response time) and we can chat about it!
Without further delay, here is my recipe for THE BEST RASPBERRY CRUMB CAKE!
WHAT DID YOU THINK?
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YUM! I made this on a whim to use up some tapioca flour I had one hand, and I made it with chocolate chips instead of raspberries because I didn’t have any on hand, and it was FAB! Thank you for this wonderful recipe 🙂
I made this today and unfortunately the directions missed the maple syrup and silly me, I forgot it too. Heads up, it is missing almond milk in the directions also, but I managed to get that in before mixing! It could have been sweeter of course, but the topping was great! Hopefully I can try again soon.