This raspberry almond crumb cake is the perfect mix of soft, buttery texture and a crunchy cinnamon topping. Juicy raspberries and toasted almonds bring a burst of flavor, while a light dusting of confectioners’ sugar adds a sweet finishing touch.
Elegant yet easy, this cake is ideal for brunch, dessert, or a cozy afternoon treat. Every bite offers a balance of fruity, nutty, and sweet flavors that feel just right for any occasion.
Raspberry Almond Crumb Cake
This raspberry almond crumb cake is the perfect mix of soft, buttery texture and a crunchy cinnamon topping. Juicy raspberries and toasted almonds bring a burst of flavor, while a light dusting of confectioners’ sugar adds a sweet finishing touch.
Ingredients
- 1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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
Topping:
- 1/4 cup (31g) all-purpose flour
- 1/4 cup (50g) packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 Tablespoons (28g) 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
Instructions
Step-By-Step Instructions
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Notes
- Make Ahead Instructions: Freeze baked and cooled cake for up to 3 months. Bring to room temperature and dust with confectioners’ sugar, if desired, before serving.
- Sour Cream: Sour cream is a key ingredient in this cake. I don’t suggest subbing the sour cream with a liquid—plain full-fat yogurt would work though. But don’t remove the fat from this cake by using a lower fat yogurt or sour cream alternative. Fat = flavor! We don’t want to skimp there!
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Here’s a post I wrote all about the importance of room temperature ingredients.
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