Raspberry crumb bars, quick and easy made from scratch recipe with a delicious vanilla streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
If you're looking for a fuss free and easy cake recipe, look no further!
This is a lovely recipe which you can make to serve as a snack, dessert,
or perhaps served warm with custard or whipped cream, or ice cream, or chilled and sliced in to bars.
The raspberries add a tangy flavor to the sweet cake and the addition of the vanilla streusel topping gives a lovely crunchy texture in contrast to the soft and fluffy cake.
This really is a very easy recipe and it doesn't involve anything hard to do. Simply put all the ingredients in a bowl and mix!
Can you use frozen raspberries in a cake?
Yes, frozen is preferable to fresh as they keep their shape a bit better during baking.
How do you make raspberry cake from scratch?
Follow the simple instructions below and make sure you weigh out the ingredients to you get all the measures correct.
What can I do with my raspberries?
There are many other recipes you can use raspberries in. For example, you could add them to our Classic Oatmeal Muffins, and serve as a nice breakfast or brunch, add them to a bread and butter pudding, this recipe uses blueberries but you can easily sub those for raspberries.
COOKING TIME
50 minutes
PREP TIME
20 minutes
MAKES
9 squares
Ingredients
For the Cake
10 ½ oz or 300 g Fresh or frozen raspberries
Juice of ½ lemon
1 ⅓ Cups or 165g All Purpose / Plain flour
1 ½ teaspoons baking powder
6 oz or 175g unsalted butter, room temperature
1 cup or 200g regular sugar
3 large eggs
2 tsp vanilla extract
For the streusel topping
1 Tablespoon unsalted butter (chilled)
2 Tablespoon All Purpose / Plain flour
1 Tablespoon Regular sugar
2 teaspoons vanilla extract
1 Tablespoon Shredded coconut
Instructions
1. Preheat the oven to 350F or 180 C. Grease and line an 8 inch square cake pan. Here's our easy guide on how to line a pan if you're not sure.
2. Coat the raspberries in a tablespoon of flour by placing the flour and raspberries in a bag and giving them a shake.
3. In a mixing bowl, add all the cake ingredients together and beat until combined.
5. Fold in HALF of the raspberries and transfer the cake mixture to the baking pan, smoothing out evenly.
6. Add the remaining raspberries to the top of the batter, spreading out evenly.
7. Make the streusel topping by adding all the topping ingredients to a bowl and rubbing together with your fingers until it resembles large breadcrumbs.
8. Sprinkle evenly over the top of the cake mixture.
9. Place in the oven for 45 - 50 minutes. Test with a skewer to make sure it comes out clean and the cake is cooked.
10. Leave to cool for 10 minutes before transferring to a serving plate or cooling rack(if serving cold).
11. Slice into 9 squares, and serve as it is or with a scoop of ice cream or fresh custard or whipped cream.
Recipe Card
Easy Homemade Raspberry Crumb Bars
Easy Homemade Raspberry Crumb Bars. Quick and easy made from scratch recipe with a delicious vanilla streusel crumble topping. Great tasting sweet & tangy cake. Great for dessert or tea time
Ingredients
For the Cake:
- 10 ½ oz or 300 g Fresh or frozen raspberries
- Juice of ½ lemon
- 1 ⅓ Cups or 165g All Purpose / Plain flour
- 1 ½ Teaspoons baking powder
- 6 oz or 175g unsalted butter, room temperature
- 1 cup or 200g regular sugar
- 3 large eggs
- 2 tsp vanilla extract
For the streusel topping:
- 1 Tablespoon unsalted butter (chilled)
- 2 Tablespoon All Purpose / Plain flour
- 1 Tablespoon Regular sugar
- 2 Teaspoons vanilla extract
- 1 Tablespoon Shredded coconut
Instructions
1. Preheat the oven to 350F or 180 C. Grease and line an 8-inch square cake pan. See here how to line a cake pan.
2. Coat the raspberries in a tablespoon of flour by placing the flour and raspberries in a bag and giving them a shake.
3. In a mixing bowl, add all the cake ingredients together and beat until combined.
5. Fold in HALF of the raspberries and transfer the cake mixture to the baking pan, smoothing out evenly.
6. Add the remaining raspberries to the top of the batter, spreading out evenly.
7. Make the streusel topping by adding all the topping ingredients to a bowl and rubbing together with your fingers until it resembles large breadcrumbs.
8. Sprinkle evenly over the top of the cake mixture.
9. Place in the oven for 45 - 50 minutes. Test with a skewer to make sure it comes out clean and the cake is cooked.
10. Leave to cool for 10 minutes before transferring to a serving plate or cooling rack(if serving cold).
11. Slice into 9 squares, and serve as it is or with a scoop of ice cream or fresh custard or whipped cream.
Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 377Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 107mgSodium: 126mgCarbohydrates: 47gFiber: 3gSugar: 29gProtein: 5g
Nutrition information isn’t always accurate
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