This raspberry almond crumb cake is wonderfully tender and buttery, with a soft crumb that lets the tart raspberries shine. Each bite feels comforting and homey, yet still special enough for holidays, brunch, or a cozy afternoon treat.
The cinnamon crumble on top adds a delightful crunch, while the toasted almonds bring warmth and depth. Finished with a light dusting of confectioners’ sugar, this cake offers a beautiful balance of flavor and texture that makes it truly irresistible.
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Ingredients
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1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
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1 teaspoon baking powder
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
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3/4 cup (150g) granulated sugar
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2 large eggs, at room temperature
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1/2 cup (120ml) full-fat sour cream, at room temperature
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1 teaspoon pure vanilla extract
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3/4 teaspoon almond extract
Topping:
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1/4 cup (31g) all-purpose flour
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1/4 cup (50g) packed light or dark brown sugar
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1/4 teaspoon ground cinnamon
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2 Tablespoons (28g) unsalted butter, melted
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1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
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3/4 cup (65g) sliced almonds
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optional: confectioners’ sugar for dusting
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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