Raspberry Almond Crumb Cake

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Raspberry Almond Crumb Cake is a simple cake, but it has an incredible variety of different flavors. A buttery and tender cake, which is sweet and sour at the same time, topped with crunchy cinnamon crumbles and roasted almonds.

The preparation time is not too long, so you can make this cake easily in the morning and enjoy it still slightly warm for breakfast.

Tools & Equipment

• 20cm / 8-inch springform pan
• Silicone spatula
• Small bowl
• Stand mixer fitted with the paddle attachment
• Wire rack

Recipe Tips

Sour Cream: if you can’t get sour cream, you can substitute it with Schmand or plain full-fat yoghurt. Do not use low-fat yoghurt, because fat is essential for the flavor. Besides, low-fat yoghurt is more liquid, which will affect the texture of the cake and make it less fluffy.

Light Brown Sugar: if you do not have light brown sugar, you can make it at home: mix 96,5g of granulated sugar and 3,5g of molasses in a food processor and let it run until the sugar has a uniform colour. You can find molasses in health food stores/drugstores.

Slice the Cake: you can enjoy this cake slightly warm. Use a serrated knife to cut the cake as it is still soft. If you let the cake cool completely, you can use a regular cake knife.

Directions – How to Make Raspberry Almond Crumb Cake

Make the Cake

Preheat the oven to 177°C / 350°F and grease your springform pan and lightly dust with flour. Have all your ingredients together.

Whisk together flour, baking powder, baking soda and salt. Beat together butter and sugar in a large bowl of a stand mixer on high speed until smooth and creamy, for about 2 minutes. Scrape down the sides and bottom of the bowl. 

Add eggs, sour cream, vanilla and almond extract and beat on medium to high speed until combined. At this point the mixture looks a little curdled, which is fine. Scrape down the sides and bottom of the bowl again. 

On low speed, mix in the dry ingredients until smooth, for about 1 minute. Do not overmix. The batter is thick. Spread the batter into the prepared pan.

Make the Topping

Weigh all the ingredients for the topping and also the raspberries and sliced almonds.

Mix flour, brown sugar and cinnamon with a fork. Stir in melted butter until crumbs form.

Place raspberries on the top of the batter and spread the crumbs and sliced almonds on top. Bake for 35-40 minutes, until a toothpick inserted in the center of the cake comes out clean. Remove the cake from the oven and place on a wire rack.

Storage: the cake tastes best within the first two days because of the fresh raspberries. You can keep it tightly covered in the fridge for up to 5 days or freeze it for up to 3 months.

My Summary for Raspberry Almond Crumb Cake

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Pin Print

Raspberry Almond Crumb Cake

Rating: 5.0/5

( 1 voted )

Serves: 8 Prep Time: 55 minutes Cooking Time: 50 minutes 50 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the Cake

• 131g flour (550)
• 3g baking powder
• 1g baking soda
• 2g salt
• 90g butter, at room temperature
• 119g granulated sugar
• 2 medium eggs, at room temperature
• 95ml sour cream, at room temperature
• 3g vanilla extract
• 1/2 teaspoon almond extract

For the Topping

• 25g flour
• 40g  light brown sugar
• 1/4 teaspoon ground cinnamon
• 24g butter, melted
• 134g fresh or frozen raspberries (do not thaw)
• 25g sliced almonds
• Optional: powdered sugar, for dusting

Instructions

Make the Cake

1. Preheat the oven to 177°C / 350°F. Grease a 20cm / 8-inch springform pan, lightly dust with flour and set aside.
2. Whisk together flour, baking powder, baking soda and salt. Set aside.
3. Beat together butter and sugar in a large bowl of a stand mixer fitted with a paddle attachment on high speed until smooth and creamy, for about 2 minutes. Scrape down the sides and bottom of the bowl with a silicone spatula. 
4. Add eggs, sour cream, vanilla and almond extract and beat on medium to high speed until combined. At this point the mixture looks a little curdled, which is fine. Scrape down the sides and bottom of the bowl again. 
5. With the mixer on low speed, mix in the dry ingredients until smooth, for about 1 minute. Do not overmix. Spread the thick batter into the prepared pan and set aside.

Make the Topping

1. Use a fork to mix flour, brown sugar and cinnamon. Stir in the melted butter until crumbs form.
2. Place raspberries on the top of the cake batter and spread the crumbs and sliced almonds on top.
3. Bake the cake on the center rack for 35-40 minutes. Should the top of the cake brown too quickly in the oven, just cover it loosely with aluminium foil. The cake is done when a toothpick inserted in the center comes out clean.
4. Remove the cake from the oven and place on a wire rack. Let it cool either for a few minutes or completely before slicing. Whatever you prefer.
5. Dust with powdered sugar and enjoy!