Name: Black-Raspberry Crumb Cake
Yield: Makes one 9-inch cake
Ingredients: 6 tablespoons unsalted butter, room temperature, plus more for pan; 3/4 cup whole milk; Finely grated zest of 1 lemon, plus 1 tablespoon juice; 2 cups plus 1 tablespoon all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon coarse salt; 1 cup sugar; 1 large egg; 2 1/2 cups black or red raspberries; 1 1/2 cups all-purpose flour; 1/2 cup packed light-brown sugar; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon salt; 3/4 cup (12 tablespoons) unsalted butter, room temperature, cut into pieces

Directions

1. Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
2. In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
3. Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
4. Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
5. Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
6. Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.

Reviews

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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.'
- 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.

Black-Raspberry Crumb Cake

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Black-Raspberry Crumb Cake

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