Description
A tender and buttery cake layered with juicy raspberries, topped with a sweet almond crumb for a deliciously elegant dessert or brunch treat.
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
Instructions
- 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.
Notes
- Use fresh raspberries for the best results, but frozen raspberries can be substituted if necessary (do not thaw).
- The crumb topping can be prepared ahead of time and refrigerated until ready to use.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cake)
- Calories: 380 kcal
- Sugar: 21 g
- Sodium: 180 mg
- Fat: 19 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 70 mg
