Name: Raspberry Almond Crumb Cake
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 and 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1/2 cup sour cream; 1 and 1/4 cups fresh raspberries; 1/2 cup sliced almonds; For the Crumb Topping:; 3/4 cup all-purpose flour; 1/2 cup brown sugar; 1/2 teaspoon ground cinnamon; 6 tablespoons unsalted butter, melted; 1/2 teaspoon almond extract

A tender and buttery cake layered with juicy raspberries, topped with a sweet almond crumb for a deliciously elegant dessert or brunch treat. This perfect balance of tart raspberries and nutty almond flavor creates an irresistible treat that’s impressive enough for company yet simple enough for everyday enjoyment.

Why You’ll Love This Recipe

This Raspberry Almond Crumb Cake is a showstopper for so many reasons. The moist, tender cake provides the perfect canvas for the bright burst of fresh raspberries. The almond-infused crumb topping adds wonderful texture and nutty flavor that complements the berries beautifully. It’s versatile enough to serve as a special breakfast, afternoon tea accompaniment, or elegant dessert. The combination of tart fruit, sweet cake, and crunchy topping hits all the right notes, making each bite a perfect balance of flavors and textures. Best of all, while it looks and tastes impressive, it’s surprisingly straightforward to make!

Raspberry Almond Crumb Cake

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while maintaining a tender crumb when mixed properly. For best results, measure by spooning flour into your measuring cup and leveling off with a knife to avoid a dense cake.

Baking powder and baking soda work together as leavening agents, ensuring your cake rises properly and has a light texture. The combination provides both immediate and sustained lift during baking.

Salt enhances all the flavors in the cake, especially the sweetness and the almond notes. Even this small amount makes a significant difference in the final taste.

Unsalted butter brings richness and moisture to the cake. Make sure it’s properly softened (but not melted) for the best creaming with sugar, which creates tiny air pockets for a fluffy texture.

Granulated sugar sweetens the cake batter while also helping to create structure and moisture retention. It also aids in the creaming process with butter for a lighter texture.

Eggs bind the ingredients together while adding moisture and structure. Room temperature eggs incorporate more easily into the batter.

Vanilla extract provides that classic warm, sweet flavor that enhances the other ingredients. It’s a subtle but essential background note.

Almond extract is a key flavoring in this recipe, providing that distinctive nutty aroma that pairs beautifully with raspberries. A little goes a long way with this potent extract.

Sour cream adds moisture and richness while its acidity helps activate the baking soda, resulting in a more tender crumb. You can substitute full-fat Greek yogurt if needed.

Fresh raspberries bring bright color, tartness, and juicy pops of flavor throughout the cake. Their slight acidity balances the sweetness of the cake and topping.

Sliced almonds add a wonderful textural element and reinforce the almond flavor profile. They toast beautifully during baking for enhanced flavor and crunch.

Brown sugar in the topping provides a deeper, more complex sweetness with subtle molasses notes that complement the almond flavor.

Ground cinnamon adds a warm spice note to the crumb topping that pairs beautifully with both the raspberries and almond flavors.

Directions

Preheat the oven to 350°F (177°C). Grease and line a 9-inch springform pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, using a hand mixer or stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
Add the dry ingredients in two additions, alternating with the sour cream, and mix until just combined.
Spread the batter evenly into the prepared pan and gently press the raspberries into the batter.
In a small bowl, prepare the crumb topping by mixing the flour, brown sugar, cinnamon, melted butter, and almond extract until crumbly.
Sprinkle the crumb topping evenly over the raspberries and batter.
Top with sliced almonds.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes before removing the sides of the springform pan. Let cool completely before slicing.

Servings and Timing

This Raspberry Almond Crumb Cake serves 10 people, making it perfect for family gatherings or brunches. You’ll need about 20 minutes of prep time and 45 minutes of baking time, for a total of 1 hour and 5 minutes from start to finish. Each serving contains approximately 380 calories, offering a reasonable indulgence that’s worth every bite.

Variations

Berry Swap: Substitute blackberries, blueberries, or sliced strawberries for the raspberries. A mixed berry version also works beautifully.

Citrus Infusion: Add 1 tablespoon of lemon or orange zest to the cake batter for a bright, citrusy twist that complements the berries.

Chocolate Addition: Sprinkle 1/2 cup of mini chocolate chips into the batter for a decadent chocolate-raspberry version.

Streusel-Only: Skip the sliced almonds on top and just use the crumb topping for a more traditional coffee cake approach.

Gluten-Free Adaptation: Substitute a 1:1 gluten-free flour blend for the all-purpose flour in both the cake and topping.

Spice Variations: Add 1/4 teaspoon of cardamom or nutmeg to the crumb topping for a more complex spice profile.

Storage/Reheating

Room Temperature Storage: Store the completely cooled cake in an airtight container at room temperature for up to 2 days. The crumb topping will maintain its texture best this way.

Refrigeration: For longer storage of up to 5 days, keep the cake in the refrigerator in an airtight container. The texture may become slightly more dense when chilled.

Freezing: This cake freezes exceptionally well. Wrap individual slices or the entire cake (minus any garnishes) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating: To refresh the cake, warm individual slices in the microwave for 15-20 seconds, or place in a 300°F oven for about 10 minutes. This restores the soft texture and enhances the almond aroma.

Serving Suggestions: For an extra special touch, serve slightly warm with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, but don’t thaw them first. Add them frozen directly to the batter to prevent excess moisture and color bleeding. You may need to increase the baking time by 5-10 minutes when using frozen berries.

Why did my crumb topping sink into the cake?

This typically happens when the topping pieces are too large or heavy. Make sure your crumb mixture has a sandy, pebbly texture rather than large chunks. Also, be sure not to press the topping into the batter—just sprinkle it lightly on top.

Can I make this cake without a springform pan?

Absolutely! You can use a 9-inch round cake pan or even a square 8×8 inch baking dish. Line with parchment paper with overhang on the sides to make removal easier, or simply serve it directly from the pan.

How do I know when the cake is perfectly done?

Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs, but no wet batter. The cake should also spring back when gently pressed in the center, and the edges will begin to pull away slightly from the sides of the pan.

Can I reduce the sugar in this recipe?

You can reduce the sugar in the cake batter by up to 25% without significantly affecting the texture. However, I wouldn’t recommend reducing the sugar in the crumb topping as it affects both sweetness and texture.

My almonds are browning too quickly. What should I do?

If you notice the almonds browning too fast while the cake still needs more time, loosely tent the top with aluminum foil for the remainder of the baking time to prevent burning.

Can I make this cake dairy-free?

Yes, you can substitute dairy-free butter alternatives in equal amounts for the butter. For the sour cream, use a dairy-free yogurt alternative or dairy-free sour cream substitute. The texture may be slightly different but still delicious.

Is there a way to make this cake ahead of time for a special occasion?

This cake is perfect for make-ahead situations. You can bake it a day in advance and store at room temperature, or bake it up to a month ahead and freeze it. Thaw overnight in the refrigerator and bring to room temperature before serving.

Why did my cake turn out dense instead of light and fluffy?

Dense cake usually results from overmixing the batter after adding the flour, using cold ingredients instead of room temperature ones, or inaccurate measurements. Remember to mix just until ingredients are incorporated after adding flour, and ensure your butter, eggs, and sour cream are at room temperature.

Can I turn this into muffins or cupcakes instead of a cake?

Absolutely! This batter works wonderfully for muffins or cupcakes. Line a standard muffin tin with paper liners, fill each cup about 2/3 full, add a few raspberries to each, and top with the crumb mixture. Reduce baking time to 18-22 minutes or until a toothpick comes out clean.

Conclusion

This Raspberry Almond Crumb Cake brilliantly balances sweet, tart, and nutty flavors in a dessert that’s equally at home at a casual brunch or an elegant dinner party. The contrast between the tender cake, juicy raspberries, and crunchy almond topping creates a truly memorable treat that will have everyone asking for the recipe. The hint of almond extract elevates this from an ordinary coffee cake to something special, while the bright pop of raspberries keeps it fresh and lively. Whether you’re an experienced baker or trying something new, this forgiving and delicious recipe is sure to become a favorite in your baking repertoire. Treat yourself and your loved ones to this delightful cake that celebrates the perfect marriage of raspberries and almonds.