/Raspberry Crumble Cake Recipe
Raspberry Crumble Cake recipe

Raspberry Crumble Cake Recipe

A delicious raspberry crumble cake perfect for a refreshing dessert. Fragrant raspberries, crunchy crumble and light sponge cake harmoniously come together in this delightful treat.





  • Step 1.

    Preheat your oven to 180C/160C fan/gas 4.
  • Step 2.

    Lightly grease a 23cm round springform cake tin.
  • Step 3.

    Beat the butter and sugar together until creamy.
  • Step 4.

    Slowly add the eggs, beating well after each addition.
  • Step 5.

    Gently fold in the flour, baking powder, and a pinch of salt until combined.
  • Step 6.

    Spread half of the mixture onto the bottom of the prepared tin.
  • Step 7.

    Scatter the raspberries on top.
  • Step 8.

    Dot the remaining cake mixture on top and spread it out as best you can.
  • Step 9.

    For the crumble topping, rub the butter, sugar, and flour together, then stir in the almonds.
  • Step 10.

    Scatter the mixture over the cake, then bake for 1 hr - 1hr 15 mins until a skewer comes out clean.
  • Step 11.

    Let the cake cool in the tin before slicing and serving.


  1. 250 gButter

  2. 140 gCaster sugar

  3. 4 Eggs

  4. 225 gSelf-raising flour

  5. 2 tspBaking powder

  6. 200 gRaspberries

  7. 1 pinchSalt

  8. 50 gButter, for the crumble topping

  9. 50 gCaster sugar, for the crumble topping

  10. 75 gSelf-raising flour, for the crumble topping

  11. 2 tbspFlaked almonds, for the crumble topping

Share this: