Raspberry Almond Crumb Cake

When you want something sweet but not boring, crumb cake delivers. Add tart raspberries and crunchy almonds, and you’ve got a treat for brunch or dessert.

Raspberry almond crumb cake has a soft, buttery base.
It’s topped with juicy fruit, a nutty crunch, and a simple cinnamon crumb that ties it all together.

I started making this cake when I wanted something new. The sour cream in the batter keeps it moist.

Almond extract adds a warm flavor that pairs with berries. You don’t need fancy steps—just bowls, a pan, and some raspberries.

You’ll see how easy it is to bring this cake together. I’ll share tips on substitutions, storage, and serving too.

Serve it at breakfast, a holiday table, or with coffee. This crumb cake recipe quickly becomes a favorite.

Why You Will Love Raspberry Almond Crumb Cake

If you like a balance of soft cake and crunchy topping, you’ll enjoy this. The base has a tender crumb that stays moist.

The top gives you a buttery crumb topping with a light crunch. Textures mix in every bite.

The almond flavor adds a warm, nutty taste. It pairs well with tart raspberries.

You don’t need much effort to get this balance. The berries sink into the cake, leaving juicy spots that keep it moist.

I like how simple it is. You make two parts:

• the soft, tender cake with almond extract
• the crumb layer with butter, sugar, and cinnamon

With just these steps, you get a cake that looks and tastes special.

You’ll notice how versatile it is. Serve it as a breakfast crumb cake, dessert, or at brunch.

It feels light enough for morning but still rich enough for dessert. The sliced almonds on top add crunch and highlight the nutty flavor.

When toasted, they bring out even more depth. Combined with the moist crumb, you get a mix of textures worth baking again.

How To Make Raspberry Almond Crumb Cake

You’ll need the right mix of fresh ingredients. A few reliable kitchen tools help too.

The balance of tart raspberries, crunchy almonds, and buttery crumb topping depends on following each part with attention.

Ingredients

The base comes from all-purpose flour, baking powder, baking soda, and a little salt. These give the cake structure and help it rise.

For flavor, you’ll use unsalted butter, granulated sugar, and eggs. Make sure butter and eggs are at room temperature so the batter blends.

Sour cream adds moisture and keeps the cake tender. To flavor the batter, add both vanilla extract and almond extract.

The vanilla rounds out the sweetness. Almond adds a nutty depth that ties in with the topping.

The topping uses brown sugar, flour, ground cinnamon, and melted butter to form the crumb. Fresh or frozen raspberries and sliced almonds go on top before baking.

A dusting of confectioners’ sugar at the end makes it look finished.

Instruments

You don’t need a long list of tools. The right ones make it easier.

A 9-inch springform pan is best since the removable sides let you release the cake. If you don’t have one, a deep 9-inch cake pan works.

Use a hand mixer or stand mixer with a paddle or whisk to cream the butter and sugar. This step is important for a light texture.

A few mixing bowls, a whisk, and a spatula help too. A wire rack helps cool the cake evenly once it’s out of the oven.

Measuring cups and spoons are essential for accuracy. Keep aluminum foil nearby in case the top browns too quickly.

Step-By-Step Instruction

Start by preheating your oven to 350°F and greasing your pan. Whisk the flour, baking powder, baking soda, and salt together in a small bowl.

In a large bowl, cream the butter and granulated sugar until smooth and fluffy. Add eggs, sour cream, vanilla extract, and almond extract.

Mix the dry ingredients into the wet mixture slowly. The batter will be thick, but that’s normal. Spread it evenly into the prepared pan.

For the crumb topping, stir flour, brown sugar, and cinnamon together. Add the melted butter and mix until small crumbs form.

Scatter the raspberries over the batter. Sprinkle the crumb mixture and sliced almonds on top.

Bake for 35–40 minutes, checking with a toothpick for doneness. If the top browns too quickly, cover it loosely with foil.

Let the cake cool on a wire rack before removing the sides of the springform pan. Finish with a dusting of confectioners’ sugar before serving.

Tips & Tricks

I’ve learned a few tricks while baking this cake. Small details can make a big difference.

Always use room temperature butter and eggs. Cold ingredients don’t blend well, and your cake can end up dense.

Toss your raspberries in a spoonful of flour before folding them in. This keeps them from sinking.

Don’t overmix once you add the dry ingredients. Stir just until combined so the crumb stays soft.

The topping needs a light touch. When you sprinkle the crumb mixture and almonds, scatter them loosely. This keeps the top crisp.

If your oven runs hot, cover the cake loosely with foil halfway through. This prevents the top from browning too fast.

For more almond flavor, swap a few tablespoons of flour with almond flour. It deepens the nutty taste without changing the texture much.

Let the cake rest at least 10 minutes before removing it from the pan. This helps the crumb set and makes slicing easier.

Ingredient Substitute

Sometimes you may not have every ingredient on hand. You can still make raspberry almond crumb cake with a few swaps.

If you don’t have fresh raspberries, use frozen raspberries. Don’t thaw them first—add them straight to the batter.

For almond flour or ground almonds, try:

• Sunflower seed flour: Nut-free, works almost the same. Add a splash of lemon juice to prevent a green tint.
• Oat flour: Lighter and a bit drier, so add a spoon of extra butter or oil.
• All-purpose flour: Simple if you don’t need gluten-free, but the cake will be a little less rich.

If you’re out of almond extract, use vanilla extract. It gives a softer flavor but still balances well with raspberries.

For the crumb topping, swap sliced almonds with chopped pecans or walnuts. Prefer nut-free? Use extra oats for crunch.

I’ve even made the cake with plain yogurt instead of sour cream. It kept the crumb moist, and no one noticed.

What To Serve With Raspberry Almond Crumb Cake

When you slice into this cake, you want something that balances the flavors. The right pairing makes each bite better.

I often serve mine with fresh raspberries on the side. They brighten the plate and add freshness.

For something creamy, add:

• Whipped cream for a light, airy touch
• Vanilla ice cream for a cool contrast
• Greek yogurt if you want a less sweet option

A warm drink goes well with this cake. Coffee or a latte cuts through the richness. Black tea or Earl Grey adds a gentle floral note.

If you want something sparkling, a glass of Prosecco or Champagne works for special occasions.

Simple toppings can elevate a plain slice. Try a dusting of powdered sugar, a drizzle of lemon glaze, or a few toasted almonds.

When I want to keep it easy, I serve the cake slightly warm with a spoonful of raspberry jam. It deepens the berry flavor and makes the almond notes pop.

How To Store Raspberry Almond Crumb Cake

This cake tastes best within the first two days. The raspberries stay fresh and the crumb topping holds its crunch.

If you plan to eat it soon, leave it at room temperature for a day. Cover it tightly with foil or plastic wrap.

For longer storage, use the refrigerator. Wrap the cake or put it in an airtight container. It stays fresh for up to 5 days this way.

Freezing works if you want to make it ahead. Once the cake cools, wrap it in plastic wrap and foil. Freeze it for up to 3 months.

When you’re ready to serve, let it thaw at room temperature.

Here’s a quick guide:

• Room temperature: 1 day, covered tightly
• Refrigerator: Up to 5 days, airtight container
• Freezer: Up to 3 months, double wrapped

I like to add a dusting of powdered sugar before serving, especially if the cake has been stored. It freshens up the look and adds sweetness.

Nutritional Value

When you bake this raspberry almond crumb cake, it feels lighter than store-bought ones. A slice gives you carbs, fat, and protein but doesn’t weigh you down.

On average, a piece has:

• Calories: ~197
• Total Fat: ~8 g
• Cholesterol: ~26 mg
• Sodium: ~184 mg
• Carbohydrates: ~26 g
• Sugars: ~11 g
• Dietary Fiber: ~1 g
• Protein: ~5 g

You’ll get a bit of calcium, iron, and vitamin C. Almonds add healthy fats and some protein. Raspberries bring natural sweetness and a hint of fiber.

If you track by weight, 100 g has about 245 calories. That’s 10 g fat, 32 g carbs, and 7 g protein. It helps if you cut the cake into different sizes.

You can swap ingredients to change nutrition. Try low-fat sour cream or less sugar to cut calories. Add more almonds or seeds to boost protein and fiber.