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Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake

This tender and buttery cake is filled with bursting raspberries and topped with a crunchy & sweet crumb topping.  I found this recipe on Sally’s Baking Addiction and thankfully I had all the ingredients on hand–I love that. Not only is this delicious cake easy to make, but it also made the house smell amazing while it baked, and it put a huge smile on my kids’ faces.

Raspberry Almond Crumb Cake

How to Make Raspberry Almond Crumb Cake

Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch springform cake pan.

Make the cake by whisking together the flour, baking powder, baking soda, and salt in a small bowl until well combined.

In a large bowl using a hand mixer, beat the butter and white sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl with a rubber spatula then continue to beat until creamy and smooth. The mixture may look curdled; it’s okay.

Gradually add the flour mixture to the butter mixture until just combined. Don’t overmix! The batter will be thick. Spread it evenly in the prepared cake pan. Dot the top with raspberries all over the cake batter. Set aside.

Make the crumb topping by mixing the flour, brown sugar, and cinnamon together until well combined. Stir in the melted butter until crumbs form.

Sprinkle the crumb topping and almond slivers evenly over the cake batter and raspberries.

Raspberry Almond Crumb Cake

Bake in the oven for 30-35 minutes, or until a wooden tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 10 minutes before removing the cake from the springform cake pan to finish cooling.

Sprinkle the top of the cake with powdered sugar then slice and serve. Enjoy.

Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 8
Author: Pam - For the Love of Cooking / Original by Sally's Baking Addiction

Equipment

  • 9-inch Springform Cake Pan

Ingredients

Cake:

  • 1⅓ cups flour
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened to room temperature
  • ¾ cup white sugar
  • 2 large eggs, room temperature
  • ½ cup full-fat sour cream, at room temperature
  • 1 tsp vanilla extract
  • ¾ tsp almond extract
  • 1 cup fresh raspberries

Crumb Topping:

  • ¼ cup flour
  • ¼ cup brown sugar, packed
  • ¼ tsp cinnamon
  • 2 tbsp unsalted butter, melted
  • ¾ cup sliced almonds
  • Powdered Sugar, for serving

Instructions

  • Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch springform cake pan. 
  • Make the cake by whisking together the flour, baking powder, baking soda, and salt in a small bowl until well combined. 
  • In a large bowl using a hand mixer, beat the butter and white sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl with a rubber spatula then continue to beat until creamy and smooth. The mixture may look curdled; it's okay. 
  • Gradually add the flour mixture to the butter mixture until just combined. Don't overmix! The batter will be thick. Spread it evenly in the prepared cake pan. Dot the top with raspberries all over the cake batter. Set aside.
  • Make the crumb topping by mixing the flour, brown sugar, and cinnamon together until well combined. Stir in the melted butter until crumbs form.
  • Sprinkle the crumb topping and almond slivers evenly over the cake batter and raspberries.
  • Bake in the oven for 30-35 minutes, or until a wooden tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 10 minutes before removing the cake from the springform cake pan to finish cooling.
  • Sprinkle the top of the cake with powdered sugar then slice and serve. Enjoy. 
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6 Comments

  1. I can’t resist anything with crumble or streusel…esp. when it involves lots of nuts 🙂 This looks so tempting and tasty, Pam.

  2. That is one great looking dessert and I like your presentation.

  3. 5 stars
    I made this today! WOW!!! It is absolutely delicious!!!!! I followed the recipe exactly. My family loves the almond and raspberry flavor and I love that the cake is so moist and fluffy! Thank you! This recipe is a keeper

    1. Donna,

      Thank you so much for letting me know! I’m very happy your family loved this cake.

      -Pam