Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake


    1 and 1/3 cups (166g) all-purpose flour (spoon& leveled)
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup (115g) unsalted butter, softened to room temperature
    3/4 cup (150g) granulated sugar
    2 large eggs, at room temperature
    1/2 cup (120ml) full-fat sour cream, at room temperature
    1 teaspoon pure vanilla extract
    3/4 teaspoon almond extract


    1/4 cup (31g) all-purpose flour
    1/4 cup (50g) packed light or dark brown sugar
    1/4 teaspoon ground cinnamon
    2 Tablespoons (30g) unsalted butter, melted
    1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
    3/4 cup (65g) sliced almonds
    optional: confectioners' sugar for dusting


  •     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'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' 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.

  • Make ahead tip: Freeze baked and cooled cake for up to 3 months. Bring to room temperature and dust with confectioners' sugar, if desired, before serving.

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