Raspberry-Brown Sugar Crumb Cake

Hi there! It's been awhile since I posted a recipe. I have missed posting. So as summer comes to an end, I know berries were very in at the beginning of the summer, I saw so many delicious very berry desserts, I had to make one.

I really liked that this recipe did not require a lot of sugar. And crumb topping is now one of my favorite things to make, it's fun to make and tastes really good too.

This recipe called for 1 3/4 cups of plain yogurt, but I used my own homemade buttermilk as a substitute which was 1 3/4 cups of milk combined with 1 tablespoon of fresh lime juice. If you are using Splenda 12 packets is equivalent to 1/2 cup of any no calorie sweetener. Also I thawed the raspberries for 30 seconds in the microwave and drained the excess juices. 

Raspberry-Brown Sugar Crumb Cake

Ingredients

• 3 cups of all purpose flour
• 1/2 cup sugar
• 12 packets of Splenda
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 2 tablespoons light brown sugar
• 2 large eggs
• 1 3/4 cups milk
• 1 tablespoon fresh lime juice
• 2 teaspoons vanilla extract
• 12 ounces thawed raspberries

 Directions

Preheat oven 375 F. Using a 13 x 9 baking pan, I used a glass baking pan, and covered it with unsalted butter. In a large bowl combine flour, sugar, baking powder, baking soda, and salt. Add only 4 tablespoons of the unsalted butter to the flour mixture, I used my fingertips to distribute the butter in the dry ingredients.

Crumb Topping

Now separate 1/2 cup of the flour mixture and set aside in a different bowl, this will be used for the crumb topping.

Add the last 2 tablespoons of unsalted butter and light brown sugar to this 1/2 cup of flour mixture. I used a butter knife to combine the ingredients well. Once they have been distributed well set aside.

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Now in a measuring cup measure milk and add the tablespoon of lime juice, stir and set aside.
Add the eggs, milk, and vanilla to the flour mixture and using a hand mixer combine until all ingredients are incorporated and there are no lumps. Slowly add in the raspberries and distribute throughout batter with a spatula.

Finally spread the batter onto your 13 x 9 baking dish, and sprinkle evenly with the crumb topping. Bake for 25 minutes if your baking pan is not a glass one or until the edges have lightly browned (see picture below). However since I did use a glass baking dish I baked my crumb cake for 29 minutes. Why? Glass takes longer to heat up. This recipe makes 12 servings of a good size.

Bake with love :)