A tender, flavorful breakfast cake studded with raspberries and topped with a sweet crumb topping.
Julia Childs famously said that "A party without cake is just a meeting." So it follows that any time you're eating cake, it's a party, right?
Which means that breakfast and brunch can be a time to party hard when you dump all of your muffin batter into a cake pan. Woot woot!
On Instagram, I recently shared a photo of the raspberries that grow in my back yard every summer. My lack of gardening knowledge has made me afraid to prune the bush, so every summer it essentially takes over a corner of our yard, produces an incredible harvest 4.5 lbs this year, baby!), then gets cut back down to size by my husband. And I'm in raspberry heaven, eating and baking to my berry-loving heart's content.
This cake is the result of that bush's glorious production, and it's based on one of my favorite muffin recipes. But why eat a muffin when you can eat a cake? Especially one that's moist thanks to the addition of yogurt, with little berries studded throughout. And there is no way I can ever say no to crumb topping. The sweet crunch contrasts so nicely with the soft, slightly tangy cake.
This cake can be baked the day before you want to serve and eat it if it's wrapped well. Wait to glaze it until you are ready to serve, then top with the raspberries, and you don't even have to get up early to bake! You can also freeze it (again, wrap it up well in plastic wrap and then foil) and just pull out a slice when the craving strikes, whether that's for breakfast, dessert, or a midnight snack.
Raspberry Lemon Yogurt Crumb Cake
Recipe by Rebecca Neidhart
Prep Time: 20 minutes || Bake Time: 1 hour
- 3/4 cup plain yogurt (not Greek)
- 1/4 cup oil (canola or vegetable preferred)
- 2 Tbsp. lemon juice
- 1 tsp. vanilla extract
- 3 eggs
- 2 1/4 cups all-purpose flour
- 1 cup + 2 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 2 tsp. grated lemon zest
- 2 cups fresh or frozen raspberries
For the Crumb Topping
- 1 cup all-purpose flour
- 1/4 cup brown sugar
- 2 Tbsp. white sugar
- 1 tsp. baking powder
- A pinch of salt
- 6 Tbsp. melted butter
- 1 tsp. vanilla extract
For the Glaze
- 1/2 cup powdered sugar
- 2 1/2 tsp. lemon juice
- Fresh raspberries for serving
For the Cake: Preheat the oven to 350° and grease a 8" or 9" round cake pan that is at least 3" deep. You can also use a spring form pan.
In a small mixing bowl, combine yogurt, oil, lemon juice, vanilla, and eggs. Stir until the mixture is smooth and well combined.
In a large mixing bowl, stir together the flour, sugar, baking powder, salt, and lemon zest. Gently stir in the raspberries to coat them with flour-- this will prevent them from all sinking to the bottom of the cake.
Pour the wet ingredients into the flour mixture, and gently stir until completely combined and there is no flour visible. Pour the batter into the prepared cake pan.
Combine all of the dry ingredients for the crumb topping in a small bowl, then pour in the melted butter and vanilla. Stir until it forms a crumbly mixture and there is no visible dry mix left. Sprinkle over the top of the cake batter, breaking up and especially large chunks with your fingers.
Place in the oven on a rack positioned in the middle and bake for 45 minutes. Check it to make sure that the crumb topping is browning too quickly, and cover with foil if it is. Bake for another 15-20 minutes, or until the center is done. You can check it be gently pressing on some of the crumbs in the middle, and if the cake is firm to the touch underneath it is ready.
Remove the cake from the oven, and allow it to cool in the pan for about 10 minutes. Carefully turn it out of the pan (if you are using a springform you can simply release the sides), then set it on a cooling rack until completely cool.
Before serving, mix together the powdered sugar and lemon juice to form a runny glaze, then drizzle it over the cake with a spoon. Top with the raspberries and serve.