About the Recipe
Wyckoff resident and baker Diana de Boer shares a recipe from her new cookbook Delicious by Diana SWEET. The Raspberry Crumb Cake is one of 50 dessert recipes featured in the cookbook. Diana not only wrote the recipes, she also photographed them.
Diana is currently working on her second cookbook Delicious by Diana SAVORY.
The Delicious by Diana SWEET cookbook is available at Dear Reader Bookstore in Wyckoff or at www.deliciousbydiana.com
Ingredients
Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 3 tablespoons unsalted butter, melted
Cake:
- ½ cup unsalted butter, room temp.
- 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon sea salt
- ½ cup whole milk, room temp.
- ¾ cup cane sugar
- 2 large eggs, room temp.
- ¾ teaspoon vanilla extract
- 6 ounces fresh raspberries
Method
Preheat the oven to 350°F.
Spray a springform pan and set aside.
To make the crumb topping, in a small bowl, stir together the brown sugar and ½ cup flour. Add the 3 tablespoons of melted butter and use a fork to create crumb chunks. Place the bowl in the fridge while you make the batter.
To make the cake, whisk the flour, baking powder, and salt in a small bowl, and set aside. In a stand mixer, beat together the butter and cane sugar for 2 minutes. Add the eggs and vanilla and mix to combine.
Spoon in half of the flour mixture, followed by all of the milk and gently mix. Spoon in the remaining flour and mix to combine.
Pour the batter into the pan, followed by the raspberries, and then the crumb topping. Bake for 35-45 minutes, until a toothpick comes out clean. Allow the cake to cool completely before removing and serving.
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