Simple and unassuming, this raspberry almond crumb 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’ sugarโI can say with confidence that it was love at first bite.
If you want to eat cake for breakfast, a perfectly moist yet crumbly coffee cake is your solution. And today’s raspberry almond crumb cake should absolutely be on your cake-for-breakfast radar. Each bite is soft and juicy and crunchy and sweet and buttery, with a little cinnamon, almonds, and raspberries. All of these textures and flavors together are a home run. Serve it as part of your Mother’s Day recipes or any day where a special homemade breakfast is craved. Like my New York-style crumb cake, there’s only 2 parts: cake and toppings. This is a must make recipe so let’s get started!
This Raspberry Almond Crumb Cake Is
- Soft, buttery, and moist
- Relatively easy to make
- Loaded with a cinnamon crumb topping
- Topped with raspberries and almonds
- A totally special homemade breakfast
- Loved by bakers around the world
Overview: How to Make Raspberry Almond Crumb Cake
Using my sour cream crumb cake as the base, we’ll add vanilla extract for flavor and to make the cake extra special, a little almond extract too. For the full recipe, scroll to the bottom of the page.
- Make the cake batter. Whisk the dry ingredients together. Cream the butter and sugar, then add the remaining ingredients. The mixture may look curdledโthatโs ok. Combine the wet and dry ingredients. The batter will be thick and very pale. This batter is very similar to the batter for cranberry cake. Another must-try!
- Spread the batter into a prepared pan.
- Make the crumb topping.
- Dot raspberries all over the top of the cake batter.
- Sprinkle the crumbs and sliced almonds on top.
- Bake.
- Enjoy! I like to add a little dusting of confectioners’ sugar prior to serving.
Raspberry Almond Crumb Cake Toppings
We’ll top our crumb cake with fresh raspberries, sliced almonds, and a buttery crumb toppingโeach adds something special!
Raspberries: I love raspberries and crumb cake together. The berries 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 pair wonderfully with the toasted almonds. Not into raspberries? A strawberry and rhubarb combination would be fantastic. Or even blueberries! Peeled and chopped apples or peaches would be equally delicious. And, you can leave off the raspberries and almonds for a plain crumb cake.
Sliced Almonds: These add a welcome crunch to each bite. Try toasting them for even more flavor.
Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. It’s so easy!
Best Pan to Use
This cake rises pretty tall, so I suggest using 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 first recommendation is a 9-inch springform pan. The removable sides make slicing the crumb cake easier, too!
If cake for breakfast is your thing, you’ll love trying my crumb coffee cake or crumb cake muffins next. Or if you can’t get enough of raspberries, my raspberry sweet rolls are calling your name!
Print
Raspberry Almond Crumb Cake
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: serves 8
- Category: Cake
- Method: Baking
- Cuisine: American
Description
Simple and unassuming, this raspberry almond crumb 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.
Ingredients
- 1 and 1/3 cups (166g) all-purpose flourย (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (28g) 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
Instructions
- Preheat the oven to 350ยฐF (177ยฐC).ย Grease and lightly flourย a 9-inch springform pan.
- Makeย the cake:ย Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- 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.ย 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.
- Make the crumb topping:ย With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
- Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cakeย is done when a toothpick inserted in the center comes out clean. If you find the top of the cakeย is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack.ย Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar!
- Cover leftover cakeย tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.
Notes
- Make Ahead Instructions:ย Freeze baked and cooled cake for up to 3ย months. Bring to room temperature and dust with confectioners’ sugar, if desired, before serving.
- Special Tools (affiliate links): 9-inch Springform Pan | Electric Mixer (Handheld or Stand) | Cooling Rack | Fine Mesh Sieve
- Sour Cream: Sour cream is a key ingredient in this cake. I don’t suggest subbing the sour cream with a liquidโplain 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 Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Here’s a post I wrote all about the importance of room temperature ingredients.
Reader Comments and Reviews
Do you think this would work in mini loaf pans? Thank you! (I know I’d have to keep an eye on it as far as bake time.)
Should be just fine, Shannon!
Can I substitute gluten free flour in this recipe?
Hi Dawn, we havenโt tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bobโs Red Mill or Cup4Cup. If you give anything a try, weโd love to know how it goes for you!
This is one of the best cakes I’ve ever made. The base cake is gorgeous, light and fluffy, and excellent flavor from the extracts and sour cream. But the delicious topping is what really makes this cake special. Its crunchy texture, bursts of raspberry, and flavorful crumbs make the cake unique and special enough to serve to guests. I often bake single-layer cakes for my husband and myself because we can’t finish a multi-layer cake ourselves before they go stale. This one is going into my regular rotation. Delicious and easy to make.
Just made this for 2nd time. Church Fellowship loved it.
How about cranberries? What would be the best way to sub cranberries for raspberries?
Hi Karen, We can’t see why fresh cranberries instead of raspberries wouldn’t work. Let us know if you try it!
This was so great! I made some homemade whipped crรจme to go with it, and boy oh boy!
Oh man did we love this! We made two minor departures: 1. We had a lonely cup of blueberries in the fridge, so we dusted them with a bit of flour and folded them into the batter – so good. 2. We only had whole almonds, so we tossed them in a touch of melted butter, sprinkled them with a little Kosher salt, and toasted them for about 8 minutes. Then we chopped them coarsely. I’ll also mention that because we used frozen raspberries, we needed to bake about 10 minutes longer that we’d expected to get an internal temperature of about 203ห. This recipe is not just a keeper, this is going to be a frequent repeat visitor! Thanks yet again, Sally!
Can I make this with fresh cherries instead? if so, do I add anything to the cherries?
Hi Ellie, you can absolutely replace the raspberries with chopped cherries. Let us know if you give it a try!
I have made this before and it was fabulous. We ate it the same day I made it. However,this time I am making for a party tomorrow evening.
Should i refrigerate it after it has cooled and let come to room temperature before serving?
Hi Denise, yes, we’d recommend covering the cake tightly and storing in the refrigerator. You can bring it to room temperature and dust with confectionersโ sugar, if desired, before serving. Enjoy!
Do you know if this can this be doubled or 1.5x for a 9×13 pan? Would like to bake a larger cake for a get-together. Or, if you know how many cups of batter this recipe yields, I can look at the cake pan conversions link. Thanks so much!
Hi Shannon, you can 1.5x the recipe for a 9ร13 inch pan – enjoy!
Can this recipe made in a Bundt pan?
Hi Marianne, there isn’t enough batter for a Bundt pan. Here’s a helpful guide on cake pan sizes and conversions.
This was probably the best thing I have ever eaten in my lifeโฆ Iโve made it twice now and canโt wait to make it again. It is absolutely outstandingly delicious!!!
We had a BBQ the other night and I served the cake as dessert with some ice cream. It was delicious with absolute no left-over.
The cake took longer to bake (all 45 minutes) and I skipped the almond extract as I had no at hand.
Besides that, measurements and instructions are perfect and I followed the recipes. A keeper for sure.
I think this recipe is 4.5 stars. I made the recipe as written – no substitutions, and used fresh raspberries. This was so easy to put together! I thought the almond flavor was well balanced, I am surprised others found it overpowering. I love that I can already imagine it with other fruit – like cherry or blueberry. I wasn’t crazy about the raspberries because they just turned to mush. I have a very fast oven so I always bake for the shortest amount of time. In this case – 35 minutes. It needed 20 more minutes before it was cooked through. Like so many other commenters, I have to say, something is off with the suggested bake time.