Raspberry Almond Crumb Cake

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

This is the slow-down breakfast I’ve been craving.

April has been a complete whirlwind. I blinked and now it’s almost over. In between daily life with a 7 month old (!!!) and my regular work, I’ve been preparing for my website redesign launch (next week!) and had a video production crew here for 5 days filming content as I work and bake recipes. That’s all coming throughout the year, so stay tuned.

I needed a weekend to catch my breath, so we did absolutely nothing. Opened the windows because it’s finally spring, walked the dogs, sat on the couch with my coffee, wrapped Noelle up in a blanket and swung on the porch swing. It was quiet, it was slow, it was perfect.

The cherry on top, though, was this breakfast cake.

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

Simple and unassuming, this raspberry almond crumb cake completely stole my heart. The cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners’ sugar– I can say with confidence that it was love at first bite.

Let me teach you how to make it. There’s only 2 parts: cake and toppings.

CAKE

I began with my sour cream crumb cake as the base. This is a very soft cake that starts with creamed butter and sugar and stays incredibly moist with the addition of sour cream. You’ll add vanilla extract for flavor and to make the cake extra special, a little almond extract too.

(Side note: I just reread my sour cream crumb cake post from three years ago. It’s endearing to look back on how much my life (and photography! whoa!) has changed, but how very much is constant. I wrote about how life felt very fast-paced and that I craved a relaxing weekend. And here I am 3 years later, a new mom who still forgets to take off her make-up at night and who still craves a relaxing weekend breakfast with crumb cake.)

I don’t have any photos of the cake batter itself, but expect it to be very pale and thick. There isn’t a lot of cake batter, but I assure you this cake will rise up nice and tall. So don’t be alarmed at only 1 and 1/3 cups of flour!

Crumb topping for raspberry almond crumb cake on sallysbakingaddiction.com

Raspberries for raspberry almond crumb cake on sallysbakingaddiction.com

Sliced almonds for raspberry almond crumb cake on sallysbakingaddiction.com

TOPPINGS

Here’s where we’ll have a lot of fun. I replaced some of the crumb topping in my original recipe with fresh raspberries and sliced almonds. I was about to leave the crumbs off altogether but clearly I hadn’t had my coffee yet. A breakfast cake WITHOUT CRUMBS?

Though I looooove raspberries and crumb cake together, a strawberry and rhubarb combination would be fantastic here. Or even blueberries! The raspberries require zero prep, which I know you’ll appreciate first thing in the morning. Just dot them right on top of the cake batter. No sugar added, no pre-cooking, no extra steps. They are so so good with the toasted almonds.

The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. I changed the crumb topping from my original recipe. Not only did I make less because of the raspberry and almond topping, I used melted butter instead of cold butter. The reason? I was lazy and didn’t feel like cutting the butter into the dry ingredients with a pastry cutter!! I’ve done this melted-butter-crumb-topping method before and it’s awesome. Though I will say that using cold butter in a crumb topping yields larger and more distinct crumbs. Oh well. I still loved these!

Raspberry almond crumb cake in springform pan on sallysbakingaddiction.com

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

The cake rises pretty tall, so I suggest a springform pan. A 9×9-inch square baking pan works too. If you have a 9-inch cake pan that’s 2-3 inches deep, that could work as well. Though my recommendation is a 9-inch springform pan. The removable sides make slicing the crumb cake easier, too!

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

There’s soft and juicy and crunchy and sweet and buttery and almond and raspberry and cinnamon and toasty. All of these textures and flavors together are a home run, fit for any day where a special homemade breakfast is craved.

Though let’s not limit this beauty to the morning. There’s also lunch cake and snack cake and afternoon cake and dessert cake and I-don’t-feel-like-cooking-so-leftover-chickpea-salad-and-crumb-cake-for-dinner cake!!!

Sour cream crumb cake with fresh raspberries and almonds! Buttery and moist breakfast cake recipe on sallysbakingaddiction.com

Raspberry Almond Crumb Cake

Ingredients:

  • 1 and 1/3 cups (166g) all-purpose flour (spoon& leveled)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/2 cup (120ml) full-fat sour cream, at room temperature
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon almond extract

Topping

  • 1/4 cup (31g) all-purpose flour
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 Tablespoons (30g) unsalted butter, melted
  • 1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
  • 3/4 cup (65g) sliced almonds
  • optional: confectioners' sugar for dusting

Directions:

  1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
  2. Make the cake: Whisk the flour, baking powder, baking soda, and salt together. Set aside.
  3. In a large bowl using a hand mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter and granulated sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that's ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
  4. Make the crumb topping: With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
  5. Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
  6. Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
  7. Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners' sugar!
  8. Cover leftover cake tightly and store in the refrigerator for 5 days. Because of the fresh fruit, this cake is best within the first couple days.

Make ahead tip: Freeze baked and cooled cake for up to 3 months. Bring to room temperature and dust with confectioners' sugar, if desired, before serving.

Recipe Notes:

*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 is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

SHOP THE RECIPE

Here are some items I used to make today’s recipe.

KitchenAid Stand Mixer | Sieve | 9-inch Springform Pan | Pink Cake Stand | White Plate

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

75 Comments

Comments

  1. Stefanie A on April 28, 2018 at 8:17 am

    Hi, Sally! I feel like my comments are always the same, but again I have to tell you that this was amazing! Right up my husband’s alley. I didn’t have sliced almonds so I used chopped walnuts. Thanks again for another keeper!!

    • Sally on April 29, 2018 at 1:14 pm

      I appreciate all your comments, Stefanie! Glad you loved this one too.

  2. Ella on April 28, 2018 at 11:29 am

    Sally, I have this in the oven now….how long do you cool it before removing the springform ring?

    Thanks!!
    (PS – super easy to make and my kitchen smells divine! )

    • Sally on April 29, 2018 at 1:12 pm

      Just a few minutes. I like serving it warm. 🙂

      • Ella on April 29, 2018 at 1:24 pm

        Thanks! That’s what I did and they released beautifully.  I didn’t have a large springform so I used 2 6” ones and the cakes turned out great!  Took one to a friend’s for brunch and it disappeared!  I had to bake them about 15 minutes longer but I attributed that to the cakes being deeper in the smaller pans.  The raspberries are the perfect combo in this.  I know I will make it again and again! 



  3. Renee Tog on April 29, 2018 at 1:15 pm

    Made this yesterday. Looked so gorgeous with the raspberries. Mine took 50 mins to bake as well but the cake was perfectly soft & crumbly! I’m going to make this again but will omit the almond extract next time as it was too strong and overpowered the rest of the flavours eventhough I only used 1/2 teaspoon.

  4. Deb Winters on April 30, 2018 at 4:43 pm

    I made this it was awesome!!!!People at work LOVED it! But my favorite recipe so far is the oatmeal Raisin cookies. I never eat cookie when I make them or even afterwards. But I thought I’ll give them a taste hubby’s favorite and he’s such a critic on oatmeal raisin. Well I ate 3 of them before I was finished then 2 next morning before work LOL Hubby almost didn’t get any. I was hoping he didn’t like them BUT they were soon gone!!! LOL

  5. Celeste on May 1, 2018 at 11:24 am

    Soooooo Good! Going to make this all Summer long. Thank You 🙂

  6. Farrah on May 1, 2018 at 12:44 pm

    Can I use frozen strawberries instead of raspberries ?

    • Sally on May 1, 2018 at 12:52 pm

      Yes, absolutely!

  7. Gerrie S on May 3, 2018 at 12:44 pm

    Served this warm from the oven this morning along with your iced lemon pound cake for a ladies meeting at the house. Everyone loved both and took a little package home! Another two of your delicious recipes; you never disappoint.

    • Sally on May 3, 2018 at 1:06 pm

      Love that you made both and so happy they were a hit!

  8. Sina on May 4, 2018 at 6:00 pm

    Hi Sally,
    I’ve made this twice already – first as is and it was amazing, second I extended it into a sheet cake, this time with rhubarb and apples instead of raspberries. I simply doubled the recipe and used a deep (!) baking sheet and it came out wonderful, baking time was about the same as for the springform pan.
    Thank you so much for this wonderful recipe – this will be my new go-to for fruit crumb cakes! 🙂 Sina

    Side note: I’ve commented on this recipe before but I’m not able to find that comment, otherwise I would have added this comment there. Somehow I’m not able to see all 62 comments, I wonder why that is? There seem to be no comments visible from before April 28th.

    • Sally on May 7, 2018 at 10:14 am

      Hi Sina, thank you so much for taking the time to leave a review on this recipe today. Let me look into the whereabouts of the previous page of comments. There have been some kinks with the website launch!

      • Sina on May 15, 2018 at 6:22 am

        Another report on this recipe: we visited my mother-in-law on mother’s day – which this year happened to be her birthday too – and I made this cake. Huge success 🙂
        In lack of a springform pan I used a deep pie dish and it worked wonderfully. Baking time was 40 min. I didn’t think of lining it with parchment, but it came out of the dish rather effortlessly once the first piece was out.



  9. Wendy on May 6, 2018 at 4:36 pm

    Made this today for snacking on through the week. This turned out so good! The crunch of the almonds, the flavor from the raspberries and the crumb topping are absolutely delicious!! I made mine in a 9″ square pan and it turned out perfectly ( I know longer see the directions for that in the recipe notes). Thank you for this tasty recipe!! I would most definitely make this again☺

  10. Tracie on May 8, 2018 at 1:14 am

    Making this tomorrow will be perfect to use up my left over sour cream I bought for the cheesecake challenge recipe. It looks so good, can’t wait . I bet blueberry and almond would be good too

  11. Yael on May 9, 2018 at 11:16 am

    This wonderful cake was loved and devoured all the way in Israel 🙂
    Great recipe!

    Rating: 5
  12. Kimberly on May 12, 2018 at 4:14 am

    OMG… dying. This looks incredible!!! I may make (or request) this for the weekend.

  13. Christina on May 12, 2018 at 10:44 pm

    I don’t have a spring form pan and want to make this cake tonight…. what do you think about lining a cake pan with parchment paper?

    P.S. If I am trying a new technique or recipe I always come to you first because I know you test and retest a recipe. I appreciate all your hard work!

    • Sally on May 14, 2018 at 6:19 am

      Hi Christina! If you don’t use a springform pan, use a pan that’s large enough to hold this batter. You can line it with parchment paper.

  14. Abby on May 13, 2018 at 10:08 am

    I just made this for my mom for mother’s day and it was amazing and a huge hit! Definitely will need to make it again soon 🙂

    • Sally on May 14, 2018 at 12:27 pm

      I’m so happy it was a hit! Hope she enjoyed her day!!

  15. Lori on May 13, 2018 at 4:37 pm

    Another winner!!! Made this for my super picky mom for mother’s day today, and verdict is she loved it! She even went back for a second piece right away. I followed the receipt exactly. Thanks Sally for another great recipe and hope you had a wonderful Mother’s Day!

    Rating: 5
    • Sally on May 14, 2018 at 5:43 am

      Thank you so much for taking the time to leave a review, Lori! Mother’s Day was absolutely wonderful 🙂

Reviews

  1. Deb Winters on April 30, 2018 at 4:43 pm

    I made this it was awesome!!!!People at work LOVED it! But my favorite recipe so far is the oatmeal Raisin cookies. I never eat cookie when I make them or even afterwards. But I thought I’ll give them a taste hubby’s favorite and he’s such a critic on oatmeal raisin. Well I ate 3 of them before I was finished then 2 next morning before work LOL Hubby almost didn’t get any. I was hoping he didn’t like them BUT they were soon gone!!! LOL

  2. Sina on May 4, 2018 at 6:00 pm

    Hi Sally,
    I’ve made this twice already – first as is and it was amazing, second I extended it into a sheet cake, this time with rhubarb and apples instead of raspberries. I simply doubled the recipe and used a deep (!) baking sheet and it came out wonderful, baking time was about the same as for the springform pan.
    Thank you so much for this wonderful recipe – this will be my new go-to for fruit crumb cakes! 🙂 Sina

    Side note: I’ve commented on this recipe before but I’m not able to find that comment, otherwise I would have added this comment there. Somehow I’m not able to see all 62 comments, I wonder why that is? There seem to be no comments visible from before April 28th.

    • Sally on May 7, 2018 at 10:14 am

      Hi Sina, thank you so much for taking the time to leave a review on this recipe today. Let me look into the whereabouts of the previous page of comments. There have been some kinks with the website launch!

      • Sina on May 15, 2018 at 6:22 am

        Another report on this recipe: we visited my mother-in-law on mother’s day – which this year happened to be her birthday too – and I made this cake. Huge success 🙂
        In lack of a springform pan I used a deep pie dish and it worked wonderfully. Baking time was 40 min. I didn’t think of lining it with parchment, but it came out of the dish rather effortlessly once the first piece was out.



  3. Wendy on May 6, 2018 at 4:36 pm

    Made this today for snacking on through the week. This turned out so good! The crunch of the almonds, the flavor from the raspberries and the crumb topping are absolutely delicious!! I made mine in a 9″ square pan and it turned out perfectly ( I know longer see the directions for that in the recipe notes). Thank you for this tasty recipe!! I would most definitely make this again☺

  4. Yael on May 9, 2018 at 11:16 am

    This wonderful cake was loved and devoured all the way in Israel 🙂
    Great recipe!

    Rating: 5
  5. Lori on May 13, 2018 at 4:37 pm

    Another winner!!! Made this for my super picky mom for mother’s day today, and verdict is she loved it! She even went back for a second piece right away. I followed the receipt exactly. Thanks Sally for another great recipe and hope you had a wonderful Mother’s Day!

    Rating: 5
    • Sally on May 14, 2018 at 5:43 am

      Thank you so much for taking the time to leave a review, Lori! Mother’s Day was absolutely wonderful 🙂

Questions

  1. Farrah on May 1, 2018 at 12:44 pm

    Can I use frozen strawberries instead of raspberries ?

    • Sally on May 1, 2018 at 12:52 pm

      Yes, absolutely!

  2. Christina on May 12, 2018 at 10:44 pm

    I don’t have a spring form pan and want to make this cake tonight…. what do you think about lining a cake pan with parchment paper?

    P.S. If I am trying a new technique or recipe I always come to you first because I know you test and retest a recipe. I appreciate all your hard work!

    • Sally on May 14, 2018 at 6:19 am

      Hi Christina! If you don’t use a springform pan, use a pan that’s large enough to hold this batter. You can line it with parchment paper.

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