Delightful Raspberry and Strawberry Brown Sugar Crumb Cake

Delightful Raspberry and Strawberry Brown Sugar Crumb Cake


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Sweet, tart and tasty is the perfect way to describe this delicious treat. The strawberries bring a sweet side while the raspberries balance it out showing off their tart flavor. It is then topped off with brown sugar to give it the perfect amount of crunch.

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Time needed

15 min preparation + 30 min cooking

Serving Size / Yield

8-10 servings


  • For Cake
  • 1/3 C. butter, room temperature
  • ½ C. sugar
  • 1 egg
  • 1 tsp. almond extract
  • 1 ½ C. flour
  • 1 ½ tsp. baking powder
  • ½ C. milk
  • For Filling
  • ¾ C. frozen strawberries
  • ¾ C. frozen raspberries
  • 1 Tbs. cornstarch
  • ½ C. water
  • ¼ C. sugar
  • For Crust
  • 6 Tbs. sugar
  • 3 Tbs. flour
  • 2 Tbs. butter
  • ¼ C. brown sugar

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Preheat oven to 350 degrees. Grease an 8 x 8’ baking dish with non-stick spray or butter. In a medium mixing bowl, beat butter and sugar together until fluffy. Beat in egg and almond extract. Mix in baking powder, salt. Alternate between adding flour and milk until mixture is well combined. Be careful to not overmix. Pour cake batter into pan.

Mix together strawberries, raspberries, cornstarch, sugar and water in a medium mixing bowl. Spread evenly on top of cake batter. In a separate bowl mix together sugar, flour and butter. Mix with hands or wooden spoon. Crumble on top of fruit mixture. Crumble brown sugar evenly on top.

Bake for 25-30 minutes. Test by spearing a toothpick in the middle. If it comes out clean, it is ready. Once baked, remove and cool; serve.

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