Raspberry Buttermilk Crumb Cake with Lemon Crumbles

More crumb cake! I'm on a crumb cake kick... I'm addicted! Not to mention the lemon and raspberry combination is delicious and screams Spring, perfect for this season.

The soft but slightly chewy cake on the bottom is great but really just a base for the real attraction - a dense layer of brown sugar crumbs. Oh, the sheer sugary heaven of it all!

The only thing I would do different next time is add more raspberries and make more crumb topping as I like lots of flavor.

There's a large possibility that I'm going to add crumb topping to anything I bake in the near feature...


Raspberry Buttermilk Crumb Cake with Lemon Crumbles
Adapted from: vanilla sugar

Ingredients

Cake
2 cups flour
1 tsp baking powder
1 tsp baking soda
½ tsp sea salt
½ cup unsalted butter, very soft/room temp
1 & ¼ cup sugar
2 tablespoons fresh lemon zest
1 large egg & 1 egg yolk
1 cup buttermilk
1 cup fresh raspberries

Lemon Crumb Topping
1 cup flour
1 cup packed light brown sugar
½ tsp sea salt
2 tablespoons fresh lemon zest
½ cup unsalted butter, melted & cooled

Directions

Preheat your oven to 350°F and place the rack in the middle. Butter and flour a 9" round springform pan.

Make the lemon crumb topping by melting the butter and letting it cool. In a bowl mix the flour, brown sugar, salt, lemon zest and add the cooled butter to it and stir well. Set aside till ready.

In small bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Cream the butter and sugar until pale yellow and fluffy; add the zest, eggs, and beat well for an additional 2-3 minutes. In batches, add the flour, alternating with the buttermilk until all is combined.

Pour the batter into the baking pan and use a spatula to smooth. Don't fill pan with batter, only fill about 1/4 full. Top batter with the raspberries, Don’t push the raspberries down into the batter; the berries will sink in during baking. Top the cake with the lemon crumb mix; use large clumps and disperse evenly.

Bake for approximately 30 - 35 minutes, or until a cake tester inserted into the middle comes out clean and the top is golden brown. Remove from oven and let cool in pan for 10-15 minutes, before releasing the sides of the springform and sliding off bottom to transfer to a cooling rack. Let cake cool before serving.