Apple Raspberry Crumb Cake

Apple Raspberry Crumb Cake: a moist sour cream coffee cake layered with sweet apples, juicy raspberries, and a lemon-y crumb topping!

How do you like this crumb cake with the pretty pink glaze?

Is it weird that I'm kinda infatuated with it? I just love the look so much, especially with Mother's Day right around the corner.

I would be a pretty happy mama if this apple raspberry crumb cake showed up on a tray with a hot cup of coffee on Mother's Day morning. Can you even think of a nicer way to start the day? I sure can't.

The apples are actually the best part. Closely followed by the crumb topping, which has just the slightest hint of lemon. The raspberries are like the icing on the cake, lending that gorgeous pink color and a little bright hit of tangy sweetness. Oh and let's not forget the cake itself! You can never go wrong with a sour cream coffee cake- so moist and tender!

Best part of all, if you have little ones and the idea of making breakfast in bed for mom sounds like a recipe for disaster, is this cake can totally be done ahead. Whip it up the night before, and mom can actually wake up to a relatively clean kitchen!

Check out the "Mother's Day" category on this site, for more great recipe ideas!

And be sure to follow my "Breakfast/Brunch Recipes" Pinterest board as well!

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5 stars (5 ratings)

Apple Raspberry Crumb Cake

Apple Raspberry Crumb Cake: a moist sour cream coffee cake layered with sweet apples, juicy raspberries, and a lemon-y crumb topping!

Servings: 10

Prep Time: 30 minutes mins

Cook Time: 45 minutes mins

Total Time: 1 hour hr 15 minutes mins

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Ingredients

For the crumb topping

• ▢ 6 tablespoons (88.72 g) unsalted butter,, melted
• ▢ 1 ½ cups (187.5 g) all-purpose flour
• ▢ ½ cup (100 g) granulated sugar
• ▢ ¼ teaspoon (0.25 teaspoon) kosher salt
• ▢ Zest of half a lemon

For the cake

• ▢ 1 ½ cups (187.5 g) all-purpose flour
• ▢ ½ cup (100 g) granulated sugar
• ▢ ¾ teaspoon (0.75 teaspoon) baking powder
• ▢ ½ teaspoon (0.5 teaspoon) baking soda
• ▢ ¼ teaspoon (0.25 teaspoon) kosher salt
• ▢ 6 tablespoons (88.72 g) unsalted butter,, softened
• ▢ 2 large eggs
• ▢ ⅔ cup (153.33 g) sour cream
• ▢ 1 teaspoon vanilla extract
• ▢ Juice of half a lemon
• ▢ Zest of half a lemon
• ▢ 1 large or 2 small Pink Lady or Fuji apple,, peeled, cored, and chopped into about ¼-inch dice
• ▢ ¼ cup (30 g) fresh raspberries

For the glaze

• ▢ ¼ cup (30 g) fresh raspberries
• ▢ 1 cup (120 g) powdered sugar, divided

Instructions

 

To make the crumb topping

• Toss the melted butter, flour, sugar, salt, and lemon zest together with a fork.

To make the cake

• Preheat the oven to 325 degrees F, line an 8-inch diameter cake pan with parchment, and mist the sides of the pan with non-stick spray.
• Place the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl and stir to combine.
• Stir in the softened butter until the mixture resembles coarse crumbs.
• Stir in the eggs (one at a time), allowing each one to become fully incorporated before adding the next.
• Stir in the sour cream, vanilla, lemon zest, and lemon juice until smooth.
• Mix on medium speed for about 90 seconds to aerate the batter and build the cake's structure.
• Place half the batter in the prepared pan, then layer on the apples and raspberries.
• Spoon the remaining batter over the fruit, then top with the crumb mixture.
• Bake until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs (approx. 30 to 40 minutes).
• Cool completely, then drizzle with glaze.

To make the glaze

• Mash the raspberries and powdered sugar together until a smooth icing forms.

Serving: 1slice, Calories: 437kcal, Carbohydrates: 64g, Protein: 5g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 76mg, Sodium: 199mg, Potassium: 132mg, Fiber: 1g, Sugar: 34g, Vitamin A: 575IU, Vitamin C: 2.6mg, Calcium: 46mg, Iron: 2mg

Cuisine: American

Course: Breakfast, Brunch, Dessert, Snack

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