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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Apple Raspberry Crumb Cake
Ingredients
For the crumb topping
- 6 tablespoons (88.72 g) unsalted butter,, melted
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- Zest of half a lemon
For the cake
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 3/4 teaspoon (0.75 teaspoon) baking powder
- 1/2 teaspoon (0.5 teaspoon) baking soda
- 1/4 teaspoon (0.25 teaspoon) kosher salt
- 6 tablespoons (88.72 g) unsalted butter,, softened
- 2 large eggs
- 2/3 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 1/4-inch dice
- 1/4 cup (30 g) fresh raspberries
For the glaze
- 1/4 cup (30 g) fresh raspberries
- 1 cup (120 g) powdered sugar, divided
Instructions
- Please visit Stemilt’s blog, The Stem, for the full recipe directions.
I adore this cake! So pretty and festive for spring.
Such a nice crumb cake! Love that topping!
I love crumb cake and this is spectacular!
This really is such a pretty cake! And that glaze is the BEST finish!
I’m pretty sure this is the most spectacular crumb cake I’ve seen. Wow!
Anything with a crumb and I am THERE.
I love the raspberries you added to this!
So pretty! Love the combination of apples and raspberries.
Thank you so much Katherine!
The cake looks delicious and I love the raspberry glaze.
Thanks Julia! It was a big hit at my house 🙂
Such a pretty cake!! the pastel pink raspberry hue has me totally dreaming for a slice Allie! Xx
Thank you so much Thalia! I’m so happy you like it!