This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of the #EasterBrunchWeek recipes. This post may contain affiliate links. Purchases through these links help support this blog at no additional cost to you. All opinions are mine alone.
Simple and delicious Lemon Raspberry Crumb Cake is just perfect for brunches or an afternoon snack with a cup of coffee. A lemon cake topped with a layer of fresh raspberries and a sweet crumb topping.
Most times when I make a crumb cake or coffee cake, I enjoy having a slice with my morning coffee. That’s not to say enjoying a slice other times of the day is out of the question, because it totally is not. This Lemon Raspberry Crumb Cake is especially good as part of a brunch buffet.
As you know, it’s #EasterBrunchWeek and it’s all about delicious foods to serve for brunch. Thanks to our generous sponsors this week, we are able to bring you all this yummy food and share products from them. Our sponsors include: Eggland’s Best, GROSCHE International, Hamilton Beach, Nordic Ware, Rhodes Bread, Silpat, Stonyfield and Wewalka. You can read more about these awesome sponsors and the prizes for the giveaway HERE.
One grand prize winner winner will be receive a prize package winner will be receiving a prize package valued at $200 including coupons from Eggland’s Best, Rhodes Bread, Stonyfield and Wewalka, as well as products from Grosche, Hamilton Beach, and Silpat.
You can enter the giveaway below the recipe.
My newest thing is to use Greek yogurt in recipes as it gives baked goods so much flavor and keeps them moist. For savory recipes, the yogurt is great in sauces and dips. I am confessing I don’t really love to eat Greek yogurt but I love how it tastes when I use it in recipes. I know, weird.
It was a no-brainer what to make with the Greek yogurt – cake! Not just any cake but a lemon cake with a delicious layer of raspberries all topped off with a buttery, sweet crumb topping. I love lemons and raspberries together so I knew I wanted to share this recipe with you.
Stonyfield was kind enough to send coupons for us bloggers to try their products in our recipes, and that’s exactly what I did in this cake. Also, I used Silpat’s 8-inch round silicon baking mat that was sent as part of this event. Using that mat makes for a cake that doesn’t stick in the pan and comes out in one piece. Love it.
Be sure to check out Stonyfield on their social media for the latest products and more: Instagram, Twitter, and Facebook. Great things are happening on Silpat’s social media too. Find them on Twitter, Instagram, and Facebook.
Tips for this Recipe:
Quite a few tips for you about this recipe, and that’s a good thing! First up, if you don’t have a springform pan or the baking mat here’s what you can do. Use a regular 9 inch cake pan and cut a piece of parchment paper in to a circle to fit the pan. OR use these pre-cut parchment paper round with tabs (I love them)
The recipe calls for cake flour – I never ever have cake flour on hand. I just don’t use it enough to buy it. Instead I make my own as I need it. For this recipe: you will need 2 cups of cake flour. Cake flour simply helps your cakes to rise better and is finer in texture. The simple ratio for making your own is to measure one cup of flour and then remove 2 tablespoons from it. Then add 2 tablespoons of cornstarch. Finally, sift the cake flour to get that finer texture. Easy. So, for this recipe you will do that simple ratio twice.
It’s best to use freshly squeeze lemon juice in this recipe. It will give the cake more flavor. I love using my hand held juicer – it will get every last drop of lemon juice out of the lemons.
If you need to use frozen raspberries in place of the fresh, I highly recommend to thaw them out completely first. It will take the cake longer to bake if they are frozen when you use them and you risk the cake becoming dry.
When mixing the crumb topping, it will be more like a dough rather than crumbly. Once mixed, break it up into small pieces to place on top of the raspberries before baking.
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1 cup Stonyfield Greek yogurt, Vanilla Bean flavor
- 1 tsp vanilla
- 2 cups cake flour (see notes)
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ¼ cup lemon juice from 2 large lemons
- 1 tbsp lemon zest
- 2 ½ cups fresh raspberries
- 1 cup flour
- ½ cup sugar
- 1tsp lemon zest
- ½ cup unsalted butter, softened
- Preheat oven to 350 degrees. Spray the bottom of 9-inch springform pan with non-stick spray and then line the bottom with an 8 inch round Silpat baking mat. (see notes)
- In a small bowl combine cake flour, 1 tablespoon lemon zest, baking powder, baking soda, and salt. See notes about cake flour. Set this bowl aside for now.
- In the bowl of a stand mixer, cream butter and sugar together until light and fluffy, about 4-5 minutes.
- Add eggs, Greek yogurt, lemon juice, and vanilla extract. Mix until combined.
- Add flour mixture to the batter a little at a time, and mix until just combined.
- Pour batter into prepared springform pan and spread evenly. It will be a bit thick.
- Top with raspberries and spread evenly. I like to lightly press a few into the batter. Don’t crowd the raspberries.
- To make the crumb topping: combine the flour, sugar, 1 teaspoon lemon zest, and butter in a bowl. Mix for 2-3 minutes until everything is combined and the mixture appears like a dough. I usually just use my hands to do this.
- Break the dough up into small pieces and distribute the evenly over the raspberries.
- Bake for about 55-65 minutes, or until a toothpick comes out clean. Let the cake rest for about 15 minutes then remove springform ring and let cool completely. *Depending on you oven, it make take an extra 5-10 minutes to bake.
The recipe calls for cake flour - I never ever have cake flour on hand. I just don't use it enough to buy it. Instead I make my own as I need it. For this recipe: you will need 2 cups of cake flour. Cake flour simply helps your cakes to rise better and is finer in texture. The simple ratio for making your own is to measure one cup of flour and then remove 2 tablespoons from it. Then add 2 tablespoons of cornstarch. Finally, sift the cake flour to get that finer texture. Easy. So, for this recipe you will do that simple ratio twice.
Enter the #EasterBrunchWeek Giveaway!
Official Rules and Conditions for the #EasterBrunchWeek Giveaway: One grand prize winner winner will be receive a prize package including items from Eggland’s Best, Grosche, Hamilton Beach, Rhodes Bread, Silpat, Stonyfield and Wewalka. Open to US residents 18+. One (1) winner will be chosen. Prize must be claimed within 48 hours of announcement or a new winner will be drawn. Prize will be delivered electronically. All entries will be verified. This giveaway is in no way associated with Facebook, Pinterest, Twitter, Instagram, Rafflecopter, or any other entity unless otherwise specified. Giveaway ends 4/20/2019. Enter using the widget below. Comment each day for even more chances to win!
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