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This raspberry crumble pound cake is great. It has it all. It is a vanilla base pound cake with crumble and raspberries on top. The result is something wonderful. It is soft and rich, and crispy because of the crumble, sweet and acid because of the fruit.
Now, raspberry is onw of those fruits that really work for making desserts. Just like apples and bananas, which give a great texture and flavor to any recipe. They are easy to work with like raspberries or blueberries, blackberries, kiwi, mangom orange lemon, strawberries or guavas. These fruits give desserts an acid, fresh and original touch.
When my sister and I made this dessert, we made it one afternoon and left it there on the table and left because we had some errands to run.
We came back to a crime scene. My dad and brother had eaten it ALL, they didn´t even take it out of the pan, they just ate it like that, spoonful by spoonful, and left the evidence on the kitchen island. They said that once they tried it, they could not stop.
I didn’t even got the chance to take pictures of it for you hahaha, besides, my sister and I both wanted to try it. So the next day we bought some more raspberries and we made it again, and this time I did take all the pics i wanted, though I didn’t eat as much of it as I would have wanted to, since my brother and dad ate almost half of it by themselves.
If you like this recipe, the you have to go see our blueberry pound cake.
Raspberry crumble pound cake
For the pound cake:
- 6 oz (170 gr) unsalted butter at room temperature
- 1 1/3 C white sugar
- 4 eggs large
- 2 tsp vanilla extract
- 2 C all purpouse flour
- 2 tsp baking powder
- A pinch of salt
- 1 C buttermilk
For the crumble and topping:
- 1 C Raspberries fresh
- 1/4 C white sugar
- 1/4 C all purpouse flour
- 1/4 C unsalted butter cold and in cubes
- 1 tsp cinnamon ground
- 1/2 tsp ginger ground
- 1 tbsp nuts finely chopped
- A pinch of salt
- In a bowl, sift together all dry ingredients (flour, baking powder and salt) twice and set aside.
- In a large bowl, cream butter and sugar together for 3 to 5 min. until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Then beat in the vanilla extract and keep beating for two more minutes.
- Incorporate dry ingredients (flour, baking powder and salt) alternatively with the buttermilk, starting and finishing with the dry ones. Mix until it is all well incorporated.
- Pour the batter into a previosuly greased and floured pound cake pan.
- Make the crumble by mixing all of the ingredients (but the raspberries) by hand or using a fork, not kneading but rather making it have a sand-like consistency.
- Now, place the raspberries on top of the batter and on top of them the crumble.
- Bake at 360° F for 50 min. or until a wooden stick comes out clean when inserted.
- Let it cool completely and then turn out.