Raspberry Almond Crumb Cake has a sweetly moist center with a slightly crunchy almond top layer that completes this easy to make home made treat. It is perfect for the any season, especially when raspberries are for sale in the grocery store. Crumbling buttery sweetness, this cake recipe is cheaper and better than any you stumble across. Whole raspberries covered in accents and invitations of buttery sweetness, this cake is a must try. This is one of my personal favorite crumb cake. When this came out of the oven it was met by my waiting family. We all gathered in the kitchen area and enjoyed a slice together. Absolutely recommend this with a cup of coffee for us grown ups. But kids also enjoy with a mild tea, milk or favorite beverage.
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Crumb
In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs.
Cake
Combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.
In a bowl: add the flour, baking powder, baking soda, and salt then mix.
Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.
Transfer the batter to the pan.
Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw.
Add 6 tbsp of sliced almonds.
Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.
Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.
Garnish with powdered sugar on top. Slice, serve & enjoy!
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Raspberry Almond Crumb Cake
Equipment
- 9" springform pan
Ingredients
- 12 oz fresh raspberries or frozen (do not thaw)
- ¾ cup (divided) sliced almonds
Crumb
- ¾ cup all-purpose flour
- ¾ cup brown sugar
- ¼ cup unsalted butter melted
- ½ tsp ground cinnamon
- ¼ tsp salt
Cake
- 1 ¼ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup unsalted butter melted
- ½ cup sour cream full fat
- 1 ½ tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs room temperature
Instructions
- Preheat the oven to 350°F. Grease the 9" springform pan with baking cooking spray or butter. Recommend putting some parchment paper on the bottom of the pan & along the sides first.
Crumb
- In a small bowl: combine flour, brown sugar, cinnamon, salt and mix. Add melted butter & mix until it begins to form coarse crumbs.
Cake
- In a bowl: add the flour, baking powder, baking soda, and salt then mix. Highly recommend that you sift the dry ingredients before mixing them into the wet ingredients. This will form a smoother batter and the cake will be very soft & fluffy.
- In a large separate bowl: combine the eggs and sugar then beat. Then add sour cream, vanilla extract, almond extract, melted butter and mix everything together until smooth. Add the dry ingredients and mix everything together.
- Transfer the batter to the pan. Add fresh raspberries on top of the batter- if using frozen raspberries, do not thaw. Add 6 tbsp of sliced almonds. Then, add the crumb on top. Sprinkle the rest of the sliced almonds on top of the crumbs.
- Bake for 35-40 minutes (40-45 minutes if using frozen raspberries) or until a toothpick placed in the center comes out clean. Remove from the oven and rest the cake in the pan for 15 minutes. Then transfer the cake to a baking rack.
Garnish with powdered sugar on top. Slice, serve & enjoy!
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