Raspberry Crumb Cake

Raspberry Crumb Cake

“Cakes are like books, there are new ones you want to read and old ones you want to re-read.” ~ Ellen Rose

A few days ago I was in the mood to create something from scratch, something new, something that was mine and only mine. Yes, I wish I had these sorts of inspirations outside the kitchen, but sometimes a tart-y, crunchy cake is what I need.

I am incredibly proud of myself for this recipe, as this cake base is my own concoction after many trial and errors. This is a cake version of a linzer torte and the crumb lends the right amount of crunch. The raspberries are beautifully tart against the warmth of the cinnamon and almonds. Pair a slice of this with a cup of coffee and listen to the pitter patter of the rains, and read a very good book – life is about enjoying the small moments too!


[yumprint-recipe id=’59’]

The Recipe
Serves Serves: 8 | Prep Time: 30 mins | Cook Time: 30 mins


  • ¼ cup soft butter
  • ½ cup caster sugar
  • 1 egg (room temperature)
  • 1 cup flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 200g yogurt
  • ½ tsp vanilla
  • ½ tsp almond essence (optional)
  • 1 ½ cups raspberries (fresh or frozen)
  • Crumble:
  • ½ cup almond flakes
  • ½ cup brown sugar
  • ½ cup flour
  • 1 tbsp cinnamon
  • 6 tbsp cold butter


  • Crumble:
  • Mix the flour, almonds, brown sugar and cinnamon together.
  • Rub in the cold butter to create the crumb mixture.
  • Cake:
  • Cream the butter and sugar together until creamy.
  • Add in the egg and vanilla and almond essence and whisk.
  • Mix the flour with the salt, baking powder and baking soda.
  • Alternate between the flour mixture and yogurt 3 times, whisking well.
  • Pour the cake mixture into a greased and floured cake tin (8” diameter).
  • Flatten the top with a spatula.
  • Arrange the raspberries on top closely, covering the cake batter.
  • Sprinkle the crumble mixture on top, covering the raspberries.
  • Bake in a preheated oven at 180°C for 30-35 minutes.
  • Let the cake cool in the tin for 15 minutes, before removing.
  • NOTE: You can substitute the raspberries with strawberries in this

Up Next

The recipes are tried and tested, some are adapted from various places, and a few are passed down; but every one of them comes straight from the heart.