Raspberry Almond Crumb Cake
This raspberry almond crumb cake is truly the best! You'll find yourself biting into a cake that's wonderfully soft and buttery, with just the right hint of vanilla and almond to spice things up.
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Servings: 8
Calories: 215kcal
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.
Nutrition
Calories: 215kcal | Carbohydrates: 30.1g | Protein: 3.5g | Fat: 8.9g | Saturated Fat: 4.5g | Cholesterol: 35.4mg | Sodium: 121.1mg | Potassium: 74.9mg | Fiber: 1.6g | Sugar: 18.6g | Calcium: 41.3mg | Iron: 1.2mg
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