Black Raspberry Crumble Cake

Experience the ultimate delight of summer with this irresistibly delicious Black Raspberries Crumble Cake! Get ready to satisfy your sweet tooth and embrace the flavors of the season!

Prep Time 10

Bake / Cook Time 40

Total Time 50

Equipment

Square Mold

Baking Sheet (M)

Ingredients

CRUMBLE TOPPING

▢ 3 oz (85 g) butter (Melted)
▢ 4.23 oz (120 g) all-purpose flour
▢ 3.53 oz (100 g) granulated sugar
▢ 0.53 oz (15 g) light brown sugar

VANILLA BEAN CAKE

▢ 8.47 oz (240 g) all-purpose flour
▢ 1 1/4 tsp (5 g) baking powder
▢ 1/4 tsp (1.5 g) sea salt
▢ 3 oz (85 g) butter (Softened | At Room Temperature)
▢ 5.29 oz (150 g) granulated sugar
▢ 2 eggs (At Room Temperature)
▢ 5.29 oz (150 g) sour cream (At Room Temperature)
▢ 0.88 oz (25 g) vegetable oil
▢ 1 tsp (5 g) vanilla bean paste

BLACK RASPBERRY

▢ 14.11 oz (400 g) black raspberries (Original Recipe calls for Strawberries)
▢ 0.71 oz (20 g) granulated sugar
▢ 1.06 oz (30 g) all-purpose flour
▢ 1 tsp (5 g) lemon juice (I did not put any)

Instructions

Place your Square Mold on the top of your medium perforated baking sheet. Set aside.

CRUMBLE TOPPING PREPARATION

Place butter in a small sauce pan and heat on low until melted. Set aside to cool down.
3 oz butter
In a medium-sized bowl, whisk the all-purpose flour together with the granulated sugar and light brown sugar. Work with a fork to mix it together until it forms a crumbled structure and there is no dry flour left. Place it in the fridge while preparing the cake batter.
4.23 oz all-purpose flour, 3.53 oz granulated sugar, 0.53 oz light brown sugar

VANILLA BEAN CAKE PREPARATION

In a mixing bowl, whisk the all-purpose flour together with the baking powder and sea salt. Set aside.
8.47 oz all-purpose flour, 1 1/4 tsp baking powder, 1/4 tsp sea salt
In a separate mixing bowl, using an electric hand mixer cream the softened butter together with the granulated sugar on high speed for 3 minutes.
5.29 oz granulated sugar, 3 oz butter
Mix in the eggs, then add half of the flour mixture. Mixing until just combined.
2 eggs
Add the sour cream, vegetable oil and vanilla bean paste. Mix until just combined. Then fold the remaining flour mixture and mix until combined.
5.29 oz sour cream, 0.88 oz vegetable oil, 1 tsp vanilla bean paste
Pour the batter into the Square Mold using a spatula to flatten it.
Preheat oven to 350F/180C.

BLACK RASPBERRY

Briefly wash and pat dry the black raspberries. Add them to a bowl.
14.11 oz black raspberries
Sprinkle the sugar, all-purpose flour and lemon juice (I did not use any)
1.06 oz all-purpose flour, 0.71 oz granulated sugar, 1 tsp lemon juice
Spread the black raspberries on top of the batter.
Take the crumble out of the refrigerator and sprinkle it over the berries.

BAKE!

Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35 minutes ). It is ready when the toothpick inserted comes out clean or with little crumbs.
Once your Black Raspberry Crumble Cake is out of the oven, let it cool down for about 10 minutes before demolding onto a cooling rack. Then, slice and enjoy. Bon Appétit!
N.B. This cake is best enjoyed the day of like most cakes. Store it at room temperature up to 3 days.