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Black-Raspberry Crumb Cake

Recipe photo courtesy of Yossy Arefi

If you can't find black raspberries, feel free to substitute red ones. Martha made this recipe on episode 702 of Martha Bakes.

Yield

Ingredients

For the cake:

For the crumb topping:

Directions

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  • linsspot42gmai
    20 OCT, 2016
    Saw program Oct '16, made cake today. Watched video x 2, used same ingred. & pan size, made no substitutions. Checked doneness after 35 min, 45 , 60. Finally took out at 70 min as I was afraid it would burn. Cooled and removed per recipe. Still liquid in center so we ate around edges and it was delicious but had to throw half of it away. Recipe does not call for FROZEN berries but Martha says that in video. This would cool the batter considerably and require longer baking time. Just sayin.'
    Reply
    • nancyortega237
      5 NOV, 2017
      I also followed recipe exactly like on Martha Bakes, and ended up with a baking time of 80 minutes I think oven times vary that’s all...came out really good though.
    • ALR5411746DW
      28 MAR, 2017
      I did the same thing! I used frozen raspberries, like Martha said on "Martha Bakes." I ended up baking the cake until it was completely cooked through (about 80 minutes). It turned out really well, although the very edges were a bit dry. I did not use a metal pan, though, as I didn't have the correct size; I ended up using a 2.5 quart ceramic dish.

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