Raspberry Butter Crumb Cake Recipe

A made-from-scratch cake from on-hand ingredients that’s easier to make than a box mix.



From "The Cupboard to Table Cookbook"
July 2016

Yield: 9 servings

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Time to eat, but out of time to shop? Judy Hannemann is here to provide inspiration to use what you already have in your cupboard, fridge, and freezer to make a delicious and healthy home cooked meal. In The Cupboard to Table Cookbook, Hannemann has not only more than 100 simple and straightforward recipes to share, but also includes a list of basic ingredients to keep on hand, some of which you may not have considered essential before. With this guide, you can minimize food waste and grocery shopping trips, as well as save time and money. Perfect for busy families, frugal chefs, and rural livers alike, this is a cookbook that proves you don’t have to rely on expensive, unhealthy takeout or spend hours shopping and cooking to whip up a breakfast, dinner, or anything in between. Never make that hectic, last-minute trip to the grocery store again!

Ingredients:

For the crumbs:

• 4 tablespoons unsalted butter
• 1/4 cup packed brown sugar
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1 cup and 2 tablespoons flour

For the cake:

• 1 cup flour
• 1/2 cup sugar
• 1-3/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup milk
• 6 tablespoons unsalted butter, melted
• 1 egg
• 1/2 cup raspberry jam (or flavor of your choice)

Instructions:

1. Preheat oven to 400 degrees F. Grease a 9-inch pan (square or round).

For the crumbs:

2. Melt the butter in either a microwave-safe dish or in a small saucepan; remove from heat, if cooking on a stovetop.

3. Stir in the sugars, salt, and cinnamon; combine well. Add the flour and stir to combine well. It’s best to work this with your fingers after the flour is stirred in, as the crumbs seem to form better. Set aside.

For the cake:

4. In a large bowl, combine the flour, sugar, baking powder and salt. Stir well.

5. In a smaller bowl, whisk together the milk, melted butter and the egg.

6. Stir the milk mixture into the flour mixture until just combined. Don’t overmix! Pour into prepared pan. Drop teaspoonfuls of raspberry jam randomly over the top of the batter. Swirl gently with a spoon to create a slight marbling effect. Don’t fully combine the jam and the batter.

7. Top with crumbs. Bake at 400 degrees F for 25 minutes or until toothpick inserted in center (of cake batter) comes out clean.

8. Cool completely on rack. Dust with confectioner’s sugar, if desired.

For more from this cookbook, see:

Cinnamon Rolls with Orange “Kist” Icing Recipe
Bacon Cheeseburger Meatloaf Recipe
Italian Herb Chicken with Roasted Vegetables Recipe


Reprinted with permission from The Cupboard to Table Cookbook: Satisfying Meals Made from What You Have on Hand by Judy Hannemann, published by The Countryman Press, an imprint of W.W. Norton & Company, Inc. 2016.