Raspberry Almond Crumb Cake
This Raspberry Almond Crumb Cake is a moist, buttery delight layered with sweet-tart raspberries and topped with a crunchy almond crumb. Perfect for breakfast, brunch, or dessert, it offers a tender crumb and nutty almond flavor that pairs beautifully with coffee or tea
Equipment
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Rubber spatula
- 9-inch round or square baking pan
- Oven
- Wire cooling rack
Ingredients
- For the Cake:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ½ cup sour cream or Greek yogurt
- 1 cup fresh or frozen raspberries
- For the Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup sliced almonds
- ¼ cup unsalted butter melted
Instructions
- Preheat oven to 350°F (175°C). Grease and line your baking pan with parchment paper.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a separate large bowl, cream butter and sugar until light and fluffy.
- Beat in eggs one at a time, then add vanilla and almond extracts.
- Mix in sour cream until smooth.
- Gradually fold in the dry ingredients until just combined.
- Spread half the batter in the prepared pan.
- Scatter raspberries evenly over the batter, then top with remaining batter.
- Prepare crumb topping: mix flour, sugars, almonds, and melted butter until crumbly.
- Sprinkle the crumb topping evenly over the batter.
- Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar if desired before serving.
Notes
Nutrition Facts (per slice, approx. 1/10 of cake):
- Calories: 320
- Protein: 5g
- Carbohydrates: 38g
- Fat: 17g
- Saturated Fat: 8g
- Sugar: 23g
- Fiber: 2g
- Sodium: 90mg