So there I was, holding this giant bag of fresh, juicy raspberries my grandmother had just handed me from her garden. She’d gone a bit overboard picking them, so I couldn’t let these gorgeous berries go to waste!
And just like that, my new favorite recipe – raspberry almond crumb cake – was born.
Why Homemade Raspberry Almond Crumb Cake Is Such A Hit
- This cake is a dreamy combo of sweet and tart. The rich, buttery layers melt on your tongue, laced with little pockets of juicy, tangy raspberries that flood your senses with strong flavors.
- Trust me; you can hardly resist the toasty almond crumb topping. Its warm nuttiness aside, the texture of the golden crunch against the soft cake feels like pure bliss!
- Like my other recipes, this crumb cake is super easy to make. With barely much effort, you’ve got a real showstopper that looks and tastes like you’ve spent all day in the kitchen.
9 Simple Steps to Make Raspberry Almond Crumb Cake
Step 1. Prep Your Oven and Pan
First, let’s set your oven to 350°F (177°C), so it will be ready when you are! Once done, take a 9-inch springform pan and give it a good coating of grease. Lightly dust it with flour, too, just to be sure our cake will slide out beautifully when it’s baked.
The Cake
Step 2. Mix Up The Dry Ingredients
In a medium-sized bowl, whisk together your flour, baking soda, baking powder, and a little salt. This mix is the “dry ingredients,” aka the foundation of your cake’s texture. Set this bowl aside for now; we’ll return to it later.
Step 3. Cream The Butter and Granulated Sugar
Now, grab your big mixing bowl and either a stand or hand mixer. In this bowl, toss in the unsalted butter and white sugar, then beat them at high speed ’til they’re completely creamy and smooth (this usually takes me about 2 to 3 minutes). Stop every so often to scrape down the bowl’s bottom and sides with an offset spatula to make sure everything is well-blended.
Step 4. Add Eggs and Flavors
Let’s build some flavor next, shall we?
Add the large eggs, vanilla, sour cream, and a dash of almond extract to the bowl. Start the mixer up again on medium-high, and beat just until all the ingredients are mixed together.
Don’t worry if the mixture looks a little uneven or curdled; this is quite natural for sour cream, actually. Scrape the bowl one last time to make sure everything is combined.
Step 5. Blend in The Dry Ingredients
Turn your mixer down to low and slowly add in the dry mix from Step 2. You’re aiming for a smooth batter, but be careful not to overdo it! A few seconds after it’s all combined, you’re good. The batter should be on the thicker side; smooth it out evenly in your prepared pan and set it aside.
Crumb Topping
Step 6. Make Your Crumbs
Time to make the delicious crumbs!
In a small bowl, stir together the brown sugar, flour, and cinnamon. Then, pour in your melted butter and use a fork to mix it all together. Keep going until you see little crumbles form. These little guys are going to add a rich, buttery crunch to our cake.
Step 7. Add The Raspberries and Topping
Sprinkle fresh raspberries evenly over the cake batter. Then, layer the crumb mixture (from Step 6) and add some almond slices on top. The raspberries will soften and burst in the oven to make small pockets of flavor, while the crumb topping and almonds create a fantastic crunch. Perfect! We’re almost getting there.
Baking and Serving
Step 8. Bake the Cake
Put the pan in the oven and let it bake for 30 to 40 minutes. No two ovens are exactly the same, however, so make sure you keep an eye on yours!
The cake will be ready when a small toothpick poked into the middle comes out mostly clean. If the top starts to darken too quickly, just lay a piece of foil over it; this little trick will prevent it from getting over-browned!
Step 9. Cool and Serve
Once this cake is done, take it out of your oven and let it rest on a wire rack. After 5 to 7 minutes, slice it up and – if you’re feeling fancy – dust the top with powdered sugar to give the cake a little extra sweetness.
That’s it, my friend. Enjoy every bite!
And I also have TONS of other raspberry recipes waiting for you. Why not try out my dark chocolate raspberry cake and raspberry coconut mousse cake recipe? You’re in for a huge treat; mark my word!
Extra Notes
1. Keep Your Ingredients Cozy
Have you ever wondered why some cakes turn out with a perfectly smooth batter while others look a bit rough around the edges? Here’s the answer: room-temperature ingredients! When your butter, eggs, and sour cream are all softened to room temp, they blend very well and bake up beautifully since the batter is silky smooth. Cold ingredients, on the other hand…
But what if you’re in a rush? Let me tell you a hack. Put your eggs in a bowl of warm water for a few minutes and cut the butter into small cubes so it warms up faster. Trust me; I’m speaking from experience!
2. Toast The Almonds
Any fans of almond flavors out there? Toasting the almonds is an excellent way to take them up a notch! They will release their natural oils and create a warm, nutty profile that goes well with the raspberry and crumb topping.
So how can you do it? Simple: just spread the almonds on a baking sheet and bake at 350°F for about 5-7 minutes. Don’t forget to keep an eye on them because they can go from golden to burnt pretty quickly! Once cooled, sprinkle these toasty guys over the crumb layer.
3. Fresh or Frozen Raspberries? My Two Cents
Fresh raspberries are, of course, lovely. But if they’re out of season or just too pricey, don’t hesitate to go with frozen! Both types work like a charm in this recipe.
Still, remember one thing: if you go with the frozen berries, just keep them frozen that way (no thawing) when you add them to the batter. Thawing releases too much juice and can make the cake soggy. Not to mention, these raspberries will thaw gently in the oven anyway as the cake bakes.
FAQs
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance, and it’ll still taste delicious. Just let it cool completely, then wrap it tightly in plastic wrap or foil and store it at room temperature. Add the powdered sugar dusting right before serving to keep it fresh-looking.
How can I make this cake gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. I also suggest adding a teaspoon of xanthan gum (if it’s not already in the blend) to help keep the cake’s structure and texture close to the original.
How to reheat leftovers?
Pop leftover slices into the microwave for about 15 to 20 seconds. Another option is to place the slices on a baking sheet and warm them in the oven for 5 to 10 minutes, which also helps retain the crunch of your buttery crumb topping.
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Have fun with my recipe!
Discover More Unique Cake Recipes:
Raspberry Almond Crumb Cake
Ingredients
- 1 ⅓ cups spooned and leveled all-purpose flour
- ½ cup softened, unsalted butter, room temperature
- ¾ cup granulated sugar
- ½ cup sour cream, full-fat, room temperature
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ⅔ tsp almond extract
- ⅓ tsp baking soda
- ⅔ tsp baking powder
- ¼ tsp salt
Topping
- ¼ cup all-purpose flour
- 1 cup frozen or fresh raspberries (no thawing)
- ¼ cup packed dark or light brown sugar
- 2 tbsp melted, unsalted butter
- ⅓ tsp ground cinnamon
- ⅔ cup sliced almonds
Dusting (optional)
- 2 tbsp of confectioners’ sugar
Instructions
- Set your oven to 350°F (177°C). Take a 9-inch springform pan and give it a good coating of grease. Lightly dust it with flour, too.
The Cake
- In a medium-sized bowl, whisk together your flour, baking soda, baking powder, and a little salt. Set this bowl aside for now.
- Grab a handheld/electric mixer and a big mixing bowl. Toss in the bowl your unsalted butter and white sugar, then beat them at high speed ’til completely smooth (2-3 minutes).
- Add the large eggs, vanilla, sour cream, and a dash of almond extract to the bowl. Start the mixer up again on medium-high, and beat just until all the ingredients are mixed together.
- Turn your mixer down to low and slowly add in the dry mix from Step 2. Smooth the batter out evenly in your prepared springform pan and set it aside.
Crumb Topping
- In a small bowl, stir together the brown sugar, flour, and cinnamon. Pour in your melted butter and use a fork to mix it all together until little crumbles form.
- Sprinkle fresh raspberries evenly over the cake batter. Then, layer the crumb mixture (from Step 6) and add some almond slices on top.
Baking and Serving
- Bake for 30 to 40 minutes. The cake will be ready when a small toothpick poked into the middle comes out mostly clean. If the top starts to darken too quickly, lay a piece of foil over it.
- Take it out of your oven and let it rest on a wire rack (5 to 7 minutes). Optional: dust the top with powdered sugar. Enjoy!
Notes
- Ensuring your butter, eggs, and sour cream are at room temp. If in a rush, soak the eggs in warm water and cut butter into small cubes to speed up the softening.
- You can toast the almonds at 350°F for 5 to 7 minutes to boost their warm, nutty flavor. Keep a close watch to prevent burning.
- If fresh raspberries aren’t available, you may use frozen ones directly from the freezer. Don’t thaw them, though, as the excess juice might make the cake soggy.
