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

Print

Raspberry Almond Crumb Cake

  • Author: Sally
  • 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 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

Instructions

  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 up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.

Notes

  1. Make Ahead Instructions: Freeze baked and cooled cake for up to 3 months. Bring to room temperature and dust with confectioners’ sugar, if desired, before serving.
  2. Special Tools: KitchenAid Stand Mixer | Sieve | 9-inch Springform Pan | Pink Cake Stand | White Plate
  3. Sour Cream: 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!
  4. Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.

139 Comments

  1. I love your recipes! I make a dessert once a week and you’re my go to gal. If I wanted to make this crumb cake lemon raspberry, how could I incorporate the lemon without changing the recipe a whole lot?

    1. Hi Marissa! You can try replacing the almond extract with lemon extract and also adding some lemon zest. Let me know how it turns out!

      1. Your recipe sounds like it taste delicious. I would like to make individual servings by placing the batter in a muffin tin and baking them in my toaster oven. Do you foresee any problems or changes that I would need to make with this method?

    1. I don’t recommend it. Once the batter is mixed the ingredients became activated and should be baked right away. You can always warm it up in the morning if you want to serve it warm!

  2. I made your blackberry cream cheese crumb cake instead, and it was a huge hit. Thank you! (I’ve made this one before too, and it’s amazing – just needed something that could be prepped in advance this time. )

  3. I made your blackberry cheese crumb cake last nite it is so light and delicious. I’ve also made the zucchini crumb cake another winner. Your site is my go to when I need a recipe for a certain ingredient that needs to be used ASAP, all I have to do is look up the ingredient and I usually find tons of recipes to chose from.

    1. Yes, that should be fine. You may want to chop and toss the rhubarb with a little sugar first. Let it sit so the rhubarb softens and absorbs the sweetness. Then go ahead and use in the recipe.

  4. I made this cake last night for today’s breakfast, and i love it! I like that it isnt too sweet. The textures of the rasberry, almonds and crumb work together so well. Its on my rotation list moving forward.

  5. I just think cherries with almonds ~ fresh cherries or frozen maybe would work? Or good quality cherry preserves ?
    Raspberries +Blackberries +Blueberries I was thinking too:) as something to try ~
    love cake for breakfast!

    1. Hi Di! Cherry and almond is one of my favorite flavor combinations and I actually have a cake like that in my 1st cookbook Sally’s Baking Addiction if you have a copy. If not, no worries, because you can use this recipe for those flavors. Fresh or frozen cherries would be great (do not thaw if using frozen) or even the cherry preserves. Honestly any fruit!

  6. If using frozen blueberries, should you dry them on paper towels, or sprinkle with flour to keep them from sinking in as reported by some others?

    1. Hi Billy! You can toss them with a little flour, if desired, to prevent them from sinking. The batter is pretty thick though, so they shouldn’t sink regardless.

  7. Made this tonight for a casual BBQ (subbed out the almonds for pumpkins seeds due to allergies) and served with a scoop of whip cream. It was a perfect summer treat.

  8. Is there some type of filling you could put in..I used to make baking bars with a filling inside
    Dont have recipe anymore
    Thanks.
    Don

  9. This recipe deserves SIX stars! Despite using half white whole wheat flour and adding both chia seeds and flax seed meal, the cake is SUPER light and moist. I only had light sour cream. So, I used full fat plain yogurt instead. I used one container of raspberries, but I’d probably use two in the future. Superb recipe, Sally!

  10. Hey, Sally! Just wanted you to know that I was the hit of the department meeting at school when I brought in your beautiful raspberry almond coffee café. A colleague of mine had her back to me while eating it and said, “GOD, this is good!” so I know it wasn’t false praise. Thanks for your AMAZING website!

  11. Hello Sally, purchased your cookie baking book and was wondering if you have a cake cookbook? I cannot wait to make this crumb cake. I absolutely love your stuff!!!

    1. Hi Krystyna! Thank you so much for purchasing one of my cookbooks! I hope you love everything you try. I don’t have a cake cookbook at this time, but here are all my free cake recipes.

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