I figured you guys needed a romantical, super adorable pick-me-up, and this Raspberry Crumb Coffee Cake is exactly what the doctor ordered.
I don’t know about you, but it’s blustery as hell here in Sacramento. Rain, wind, and general calamity… but I LOVE IT. Seriously, anything to push spring off for another couple weeks will save my sinuses from going on strike. And by strike, I mean firing all missiles and raging World War III on my face. Not pretty.
And this weather usually doesn’t have me reaching for fresh fruit or something light and sprite. It has me hankering for ooey gooey mac & cheese, chicken pot pie, homemade soup, and hot cocoa. Fresh fruit and salads? Sooo not rainy-day weather.
BUT if you’re like me, I promise you this recipe is worth it. The fruit is worth it — you’ll survive! — yet this feels far more comforting than it may look. It’s a belly-hugging coffee cake that brightens up blustery days but still feels light. Am I making any sense? No? Bueller? Okay, it’s time for me to stop yapping and continue stuffing my face.
Not a raspberry fan? Sub in blueberries, chopped apples, or even blackberries.
- 1 & ¾ cups yellow cake mix (this won't use the entire box - feel free to use remaining cake mix in cookies, cakes, or even milkshakes)
- ⅓ cup full-fat sour cream
- 2 Tbsp all-purpose flour
- ¼ cup canola oil
- 1 egg
- 1 clamshell (about ¾ cup) fresh raspberries
- FOR CRUMB:
- ½ cup white sugar
- ½ cup brown sugar
- 3 Tbsp all-purpose flour
- 3 Tbsp butter, softened
- 1 tsp cinnamon
- ⅓ cup slivered almonds (I like Diamond of California)
- Fresh raspberries for garnish, optional
- Preheat your oven to 350 degrees F. Liberally grease the bottom and sides of a 9-inch baking dish with cooking spray. Set aside.
- In a large bowl, beat together the cake mix, sour cream, flour, oil, and egg with an electric mixer on low speed to incorporate, then beat for 2 minutes on medium speed. Spread the batter into the pan in an even layer, and top with the raspberries, pressing them gently into the batter.
- To make your crumb topping, in a small bowl combine the sugar, brown sugar, flour, cinnamon and butter and, using a pastry blender or two forks, begin working the butter into the mixture until coarse crumbs form and the mixture looks sandy. Stir in the almonds.
- Evenly top the cake with the crumb topping. Bake for 30-35 minutes or until a toothpick inserted near the center comes out clean or with moist crumbs. Cool for about 30 minutes before cutting into squares to serve. Garnish with fresh raspberries or whipped cream if you'd like.
I love this fun, fruity spin on classic coffee cake! It really perks up this classic dish with the brightness of the tart, gorgeous raspberries and the soft nuttiness of the slivered almonds. Feel free to use frozen raspberries if fresh aren’t available – just thaw them before mixing into the batter.
Have a fantastical Sunday!