I got amazing raspberries from the market the other day, indicating the first sign of spring. Although I’m loving our first winter here in the PNW and all the snow, it was nice to see the cheery signs of spring. I knew I wanted to making something bright with them so I decided a raspberry breakfast bake would be perfect.
This breakfast bake is similar to a crumb cake. The base is slightly sweet and buttery, creating the perfect base for the raspberries. I love the tartness of the raspberry with the buttery cake. The oat in the topping makes it taste like breakfast, along with the subtle hint of cinnamon.
There are a few key things to making this raspberry breakfast bake. One, make sure not to overmix the dough. If the dough is overmixed, the cakey base will become more dense. You want a fluffy cake-like base for the raspberries. You also want to make sure that you press the raspberries into the dough. This ensures the raspberries bake into the dough versus falling off of it. This also means that the crumble top bakes onto the entire top of the cake, creating a more even crust. Also, you want to make sure that you allow the raspberry breakfast bake to cool for at least 30 minutes before cutting into it. This helps with keeping all the layers together and making it easier to cut. Without allowing it to cool, you may get large cracks in your crumble.
If you like this recipe, you may also like my Zwetschgenkuchen, which is a German plum cake. This is best made using beautiful late summer plums.
Raspberry Breakfast BakePrint This
- 1/2 cup salted butter, softened
- 3/4 cup sugar
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 1/4 cup all-purpose flour
- 1 tsp baking powder
- 6 oz raspberries
- 1/2 cup flour - for the crumble
- 1/2 cup oats - for the crumble
- 1/2 cup sugar - for the crumble
- 1/4 tsp cinnamon - for the crumble
- 1/2 cup unsalted butter, softened - for the crumble
Preheat oven to 350F degrees.
Place a piece of parchment paper into a 9-inch square baking pan allowing it to hang over the edges. Set aside.
Cream the butter and sugar together in a standing mixer using the batter hook for two minutes until light and airy. Scrap the creamed sugar down off the sides. Add the eggs and vanilla, mix until combined and no longer lumpy. Add the flour, baking powder, and salt and mix on low until just combined. The batter will be thick and sticky. Make sure not to overmix the batter.
Spread the thick batter into the prepared square baking pan.
Rinse and dry the raspberries. Pour the raspberries on top of the batter evenly and gently push them into the batter.
Add the crumble topping ingredients to a small bowl. Using a hand mixer, mix the ingredients for one to two minutes until it looks crumbly. Sprinkle evenly over the crumbs, ensuring the batter and raspberries are entirely covered.
Bake in the oven for 45-55 minutes until golden brown and a cake tester comes out clean. Allow the breakfast cake to cool for at least 20 minutes before slicing.