Ingredients
Oatmeal Topping
- 60 g oatmeal (⅔ cup)
- 140 g all-purpose flour (1 cup + 2 tbsp)
- 45 g sugar (3 tbsp + 2 tsp)
- 100 g cold butter, diced (7 tbsp)
- 1 tbsp light syrup
- 1/2 tsp baking powder
Raspberry Cake Batter
- 100 g brown butter (7 tbsp)
- 1/2 tbsp cardamom
- 4 large eggs
- 180 g sugar (¾ cup + 2 tbsp)
- 75 g soft brown sugar (⅓ cup)
- 280 g all-purpose flour (2¼ cups)
- 1 tbsp vanilla sugar or or 1 tsp vanilla extract
- 1 tsp baking powder
- 150 - 200 g fresh raspberries (1–1½ cups)
For Serving
- Whipped cream (about 1–2 cups)
- Fresh raspberries
- Vanilla sugar (to taste, about 1–2 tsp)
Raspberry Crumble Cake
This raspberry cake features a soft, buttery crumb infused with warm cardamom and juicy fresh raspberries. Topped with a crisp, lightly sweet oatmeal crumble, it delivers the perfect balance of texture and flavor. A comforting, bakery-style dessert that’s ideal for brunch, coffee breaks, or seasonal baking.
Follow these steps
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Preheat oven to 350 °F (175 °C)
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Brown the butter to a golden and caramel color. Add cardamom. Set aside and let cool.
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Assemble the Assistent with the Beater Bowl and Cookie Whisks.
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Make Oatmeal Topping: Add the ingredients to the Beater Bowl and whisk on medium speed for 3-5 minutes. Clean Beater Bowl prior to making the Raspberry Cake.
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Make Raspberry Cake Batter: Add eggs, sugar and brown sugar to Beater Bowl and Cookie Whisks. Mix on a medium speed for 10 minutes.
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Add flour, vanilla sugar and baking powder and mix to combine.
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Add cardamom butter and mix on low speed for 2-3 minutes until well combined.
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Pour the batter into a 9x13-inch pan (35x25 cm). Add the raspberries and sprinkle the oatmeal mixture on top.
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Bake in the lower part of the oven for 20 - 25 minutes. Remove cake and cool completely.
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Serve with lightly whipped cream, vanilla sugar and more fresh raspberries.
