raspberry crumb cake

Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners' sugar-- I can say with confidence that it was love at first bite.

Raspberry Almond Crumb Cake

baking powder

baking soda

salt

(150 grams) granulated sugar

eggs,

(120 milliliters) full-fat sour cream,

vanilla extract

almond extract

(31 grams) all-purpose flour

(50 grams) packed light or dark brown sugar

cinnamon

Tablespoons (30 grams) unsalted butter, melted

(65 grams) sliced almonds

sugar

Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.

Make the cake

 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. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that&#8217;s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.

Make the crumb topping: 

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. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it 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. I suggest serving with a dusting of confectioners&#8217; sugar!

Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.

This was so easy and tasted great!! The texture and consistency was perfect. Will be making this again soon!

I have made this recipe a zillion times. It’s a favorite with my whole family (now 15 with cousins and grandparents) can I double the recipe and bake in a larger pan? How would that change cooking time? Do I change any other amounts of ingredients

Thanks for a fantastic and easy to make show-stopping recipe - this was an instant family favorite!  The second time we made it we doubled the topping and raspberries (a standard recipe move in our family), cooked for a few extra minutes and loved it even more.

This is my all time favorite recipe! I switch up toppings whatever is on sale or what I have currently at home.

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Raspberry Almond Crumb Cake

Top 1 raspberry crumb cake recipes from across the web

The most viewed raspberry crumb cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Raspberry Almond Crumb Cake

The most viewed raspberry crumb cake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine