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Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake

A tender and buttery Raspberry Almond Crumb Cake with crunchy cinnamon crumbles, juicy raspberries, and toasted almonds.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8 slices
Calories 250 kcal

Equipment

  • 9-inch springform pan
  • Electric Mixer
  • Cooling Rack

Ingredients
  

  • 1 and ⅓ cups all-purpose flour spooned & leveled
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs at room temperature
  • ½ cup full-fat sour cream at room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon almond extract

Topping

  • ¼ cup all-purpose flour
  • ¼ cup packed light or dark brown sugar
  • ¼ teaspoon ground cinnamon
  • 2 Tablespoons unsalted butter melted
  • 1 heaping cup fresh or frozen raspberries do not thaw
  • ¾ cup sliced almonds
  • confectioners’ sugar for dusting (optional)

Instructions
 

  • Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
  • Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  • In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. With the mixer on low speed, mix in the dry ingredients until smooth. Spread into prepared pan. Set aside.
  • With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
  • Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
  • Bake for 35-40 minutes. The cake is done when a toothpick inserted in the center comes out clean. If browning too quickly, loosely cover with aluminum foil.
  • Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. Serve with confectioners’ sugar dusting!
  • Cover leftover cake tightly and store in the refrigerator for up to 5 days.

Notes

Freeze baked and cooled cake for up to 3 months. Bring to room temperature and dust with confectioners’ sugar before serving. Sour cream is crucial; avoid low-fat alternatives for the best flavor.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 2mgCalcium: 50mgIron: 1mg
Keyword almond, cake, crumb cake, dessert, raspberries, Raspberry Almond Crumb Cake
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