Raspberry Almond Crumb Cake is a soft, buttery cake layered with juicy raspberries, a cinnamon brown sugar crumb topping, and crisp sliced almonds. Sour cream keeps the cake tender and moist, while vanilla and almond extracts give every slice a warm bakery-style flavor.
Perfect with coffee or tea, this beautiful raspberry cake works for brunch, afternoon gatherings, holidays, or a simple homemade dessert.
Why You’ll Love This Recipe
This crumb cake brings together several irresistible textures. The cake itself is soft and moist, fresh raspberries add juicy bursts of tart sweetness, and the buttery crumb topping provides a delicate crunch.
Sliced almonds toast as the cake bakes, adding nutty flavor and even more texture. A little almond extract complements the raspberries without overpowering them.
The recipe is also flexible because you can use fresh or frozen raspberries. There is no need to thaw frozen berries before adding them, making this an easy cake to prepare throughout the year.
Ingredients
For the Cake
- 1⅓ cups (166 g) all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113 g) unsalted butter, softened to room temperature
- ¾ cup (150 g) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) full-fat sour cream, room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
For the Topping
- ¼ cup (31 g) all-purpose flour
- ¼ cup (50 g) packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons (28 g) unsalted butter, melted
- 1 heaping cup (170 g) fresh or frozen raspberries
- ¾ cup (65 g) sliced almonds
- Confectioners’ sugar, optional, for serving
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch springform pan and lightly dust it with flour. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes, until creamy and smooth.
- Scrape down the sides and bottom of the bowl as necessary.
- Add the eggs, sour cream, vanilla extract, and almond extract.
- Beat on medium-high speed until combined. The mixture may appear slightly curdled at this stage, which is normal.
- Add the dry ingredients and mix on low speed just until a thick, smooth batter forms. Avoid overmixing.
- Spread the batter evenly into the prepared springform pan.
- To prepare the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl.
- Stir in the melted butter with a fork until small crumbs form.
- Distribute the raspberries evenly over the cake batter. If using frozen raspberries, add them directly from the freezer without thawing.
- Sprinkle the crumb mixture evenly over the berries.
- Finish with the sliced almonds.
- Bake the Raspberry Almond Crumb Cake for 35–40 minutes, or until a toothpick inserted near the center comes out clean.
- If the almonds or top of the cake begin browning too quickly, loosely tent the pan with aluminum foil for the remaining baking time.
- Remove the cake from the oven and place the pan on a wire cooling rack.
- Let the cake cool slightly before carefully removing the outer ring of the springform pan.
- Dust with confectioners’ sugar, if desired, then slice and serve.
Tips & Tricks
Measure the flour carefully. Spoon the flour into the measuring cup and level the top instead of packing it into the cup. Too much flour can produce a dense or dry cake.
Use room-temperature butter, eggs, and sour cream. Ingredients at similar temperatures combine more evenly and help create a consistent cake batter.
Cream the butter and sugar thoroughly. This incorporates air into the mixture and contributes to a lighter texture.
Once the flour is added, mix only until combined. Overmixing develops more gluten and can make a tender crumb cake unnecessarily tough.
Frozen raspberries work well, but do not thaw them first. Thawed berries release more juice and can add excessive moisture to the surface of the cake.
Watch the almonds toward the end of baking. If they become deeply golden before the center is finished, loosely cover the cake with foil.
Allow the cake to cool for a few minutes before slicing. The crumb becomes more stable as it cools.
Details
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: About 1 hour
- Yield: 8–10 slices
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: American-inspired
- Difficulty: Easy
- Dietary Notes: Vegetarian, halal-friendly when made with suitable extracts and ingredients
Notes
Fresh and frozen raspberries both work beautifully in this recipe. Frozen berries should be used directly from the freezer.
For strict halal preparation, choose alcohol-free vanilla and almond flavorings or halal-certified extracts when required.
You can substitute blueberries or blackberries for the raspberries for a different berry variation.
Sliced almonds provide the best delicate crunch, but chopped almonds can work if necessary.
For an elegant finish, dust the cooled cake lightly with confectioners’ sugar immediately before serving.
This cake pairs especially well with coffee, black tea, or a cold glass of milk.
Nutrition
Approximate nutrition per serving, based on 10 slices:
- Calories: 330
- Protein: 6 g
- Carbohydrates: 36 g
- Fat: 19 g
Nutrition information is an estimate and will vary according to specific ingredients and serving sizes.
FAQ
Can I use frozen raspberries in Raspberry Almond Crumb Cake?
Yes. Frozen raspberries work very well and do not need to be thawed. Place them directly over the cake batter while still frozen to prevent unnecessary moisture from entering the cake.
Why do you add sour cream to crumb cake?
Sour cream provides moisture and richness while helping create a soft, tender crumb. Its mild acidity also complements the baking soda in the recipe.
How do I know when raspberry crumb cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with only a few moist crumbs. The top should also appear set and lightly golden.
Can I make raspberry almond cake ahead of time?
Yes. The cake can be prepared a day before serving. Once completely cool, cover it tightly and refrigerate because it contains fresh fruit.
Can I substitute another fruit for raspberries?
Yes. Blueberries and blackberries are particularly good alternatives. Strawberries can also work when chopped into smaller pieces, although their higher moisture content may slightly change the texture.
What does almond extract add to raspberry cake?
Almond flavoring adds a sweet, aromatic nuttiness that complements both raspberries and sliced almonds. Only a small amount is needed because its flavor is concentrated.
Storage
Allow the cake to cool completely before storing.
Cover leftover Raspberry Almond Crumb Cake tightly or transfer individual slices to an airtight container. Refrigerate for up to 5 days, although the texture and fresh fruit are best during the first 2–3 days.
Serve leftovers chilled or allow individual slices to come closer to room temperature before eating.
For a warm slice, microwave briefly until just warmed through.
The cake can also be frozen. Wrap individual cooled slices tightly and place them in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before serving.
Similar Recipes
Raspberry Almond Crumb Cake
Ingredients
For the Cake
- 1⅓ cups 166 g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 113 g unsalted butter, softened to room temperature
- ¾ cup 150 g granulated sugar
- 2 large eggs room temperature
- ½ cup 120 ml full-fat sour cream, room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
For the Topping
- ¼ cup 31 g all-purpose flour
- ¼ cup 50 g packed brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons 28 g unsalted butter, melted
- 1 heaping cup 170 g fresh or frozen raspberries
- ¾ cup 65 g sliced almonds
- Confectioners’ sugar optional, for serving
Instructions
- Preheat the oven to 350°F (177°C).
- Grease a 9-inch springform pan and lightly dust it with flour. Set aside.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a separate large mixing bowl, beat the softened butter and granulated sugar on high speed for about 2 minutes, until creamy and smooth.
- Scrape down the sides and bottom of the bowl as necessary.
- Add the eggs, sour cream, vanilla extract, and almond extract.
- Beat on medium-high speed until combined. The mixture may appear slightly curdled at this stage, which is normal.
- Add the dry ingredients and mix on low speed just until a thick, smooth batter forms. Avoid overmixing.
- Spread the batter evenly into the prepared springform pan.
- To prepare the crumb topping, combine the flour, brown sugar, and cinnamon in a small bowl.
- Stir in the melted butter with a fork until small crumbs form.
- Distribute the raspberries evenly over the cake batter. If using frozen raspberries, add them directly from the freezer without thawing.
- Sprinkle the crumb mixture evenly over the berries.
- Finish with the sliced almonds.
- Bake the Raspberry Almond Crumb Cake for 35–40 minutes, or until a toothpick inserted near the center comes out clean.
- If the almonds or top of the cake begin browning too quickly, loosely tent the pan with aluminum foil for the remaining baking time.
- Remove the cake from the oven and place the pan on a wire cooling rack.
- Let the cake cool slightly before carefully removing the outer ring of the springform pan.
- Dust with confectioners’ sugar, if desired, then slice and serve.
Notes
Conclusion
Raspberry Almond Crumb Cake combines a tender sour cream cake with juicy berries, buttery cinnamon crumbs, and toasted sliced almonds. Vanilla and almond flavors give the simple cake a fragrant bakery-style finish without requiring complicated decorating.
Whether served for brunch, afternoon coffee, or dessert, this raspberry crumb cake offers an inviting balance of buttery, fruity, and nutty flavors in every slice.