Raspberry Almond Crumb Cake

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.

overhead image of sliced raspberry almond crumb cake

If you want to eat cake for breakfast, crumb cake is your solution. And if there’s only one crumb cake recipe I could make for the rest of my life, it would be today’s raspberry almond crumb cake. 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, fit for any day where a special homemade breakfast is craved. Like my classic crumb cake, there’s only 2 parts: cake and toppings. This is a must make recipe so let’s get started!

raspberry almond crumb cake

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

raspberries, sliced almonds, and crumb topping in bowls

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.

  1. Make the cake batter. Whisk the dry ingredients together. Cream the butter and sugar, then add the remaining ingredients. The mixture may look curdled– that’s ok. Combine the wet and dry ingredients. The batter will be thick and very pale.
  2. Spread the batter into a prepared pan.
  3. Make the crumb topping.
  4. Dot raspberries all over the top of the cake batter.
  5. Sprinkle the crumbs and sliced almonds on top.
  6. Bake.
  7. Enjoy! I like to add a little dusting of confectioners’ sugar prior to serving.

raspberry almond crumb cake in a springform pan before baking

Raspberry Almond Crumb Cake Toppings

We’ll top our crumb cake with fresh raspberries, sliced almonds, and a buttery crumb topping– each 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!

overhead image of raspberry almond crumb cake in a springform pan after baking

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!

overhead image of sliced raspberry almond crumb cake

raspberry almond crumb cake on a pink cake stand

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overhead image of sliced raspberry almond crumb cake

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


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.


  • 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


  • 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


  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.


  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, Cake Stand, and 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. Here’s a post I wrote all about the importance of room temperature ingredients.

Keywords: raspberry almond crumb cake, crumb cake, raspberry crumb cake


  1. This was a terrific recipe. My husband of 44 years said it was the best thing I have ever baked and I’ve baked a bunch over the years. As promised the cake was light and fluffy, the crumb topping a light topping and the raspberries were perfect. The only change I made was to make your vanilla glaze instead of a dusting of powdered sugar. It not only tasted wonderful but was also one of the prettiest coffee cakes between the crumb, almonds, and fruit. Love your recipes and blog.

    1. Ooooh I love your idea of a Sally’s glaze! Perfect!

  2. Another amazing recipe. My house smelt soooo good while this beauty was baking. I added 1/4 cup of chocolate chips to the top layer and made a simple glaze using confectioners sugar, vanilla and a little heavy cream. I recommend the glaze actually and recommend drizzling it while hot before you remove the springform.

    Love Sally. Love her recipes. She does all the hard work so we can get great results time and time again.

  3. Adrienne Muller says:

    Would freeze dry strawberries work instead of fresh rasberries

  4. Can almond flour be substituted for reg. flour? If so, what is the exchange?

    1. Hi Karen, I recommend sticking with all purpose flour here.

  5. Have a gluten sensitive friend and was hoping the exchange would work. any recommendations? This recipe looks so inviting!

    1. Hi Karen, You can try a 1:1 gluten free flour although I haven’t personally tested it.

  6. Laura Richardson says:

    I used to get a similar pastry from a really good deli in Santa Rosa, CA. They added chocolate chips and put the crumb topping over the filling. Looking forward to trying this (and adding chocolate chips;)

  7. How would you use rhubarb instead of raspberries to top the cake – would it need a longer baking time and would the rhubarb need to be cooked first?

    1. Hi Helen, rinse, dry, and slice the rhubarb into 1/2 inch slices. Use the same amount. I wouldn’t pre-cook it, though you certainly could. The bake time for the cake should be the same.

  8. I don’t have a 9″ pan. Would you recommend going with 8″ or 10″? Thanks!

    1. Hi Amy, Either size works great- if using an 8-inch pan, bake time will be a little longer. If using a 10-inch pan, bake time will be a little shorter. I’m unsure of exact bake times. If you aren’t using a springform pan, you can line your pan with parchment paper for ease, too!

      1. Thanks, Sally!!

  9. I don’t have brown sugar. Would regular white sugar work for the crumble?

    1. It would, yes, but you will lose a little flavor and color.

  10. Hi Sally.. Tried the recipe and sadly it looks no way as beautiful as yours. My crumble and raspberries, all sunk into the cake.. it looks like a plain cake from the top. Would you know where I may have gone wrong?

    1. Hi Farzana, was your cake batter particularly thin? If so, the topping will sink down. This should be a thicker cake batter. How was the consistency?

  11. Loved this coffee cake! I used cake flour since I was out of all purpose and it turned out so moist and tender. Also used an 8” round pan since I didn’t have a springform and baked for 45min. Fabulous! Will definitely make again.

  12. Leigh Martinez says:

    Think blueberries would work instead of raspberries? I couldn’t get raspberries at the store unfortunately. Really hoping my blueberries don’t sink!

    1. Yes they would!

  13. I made this to bring to my Grandparents for Sunday dinner and it was the perfect treat to end the night with! The flavor combinations are perfect together! It was such an easy cake to throw together too! Definitely will be a recurring cake in our house!

  14. Would it be good without the nuts? I don’t have them but trying to use my fruit. Thank you, Liz

    1. Hi Liz! You can simply skip the nuts.

  15. Hi there…I’d like to try this with the 1:1 gluten free flour but was also wondering if you’d have any suggestions for subbing the processed sugar (maple syrup or honey)?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Sara, We haven’t tested this recipe with gluten free flour or any sugar substitutes. Let us know if you give it a try!

  16. I love this recipe and have made it maybe 50 times – all to rave reviews. In these covid times I was wondering if ome could make it in cupcake form so there are individual servings – and how would that change the cooking time?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi KC, You can bake the cake as cupcakes/muffins! I’m unsure of the exact bake time needed but same oven temperature and use a toothpick to check for doneness. Enjoy!

  17. So moist and flavourful. Loved it

  18. Hi Sally. I was about to make your glazed cherry crumb cake from one of your cookbooks and realized it’s quite different than your crumb cake recipes on your website. This recipe uses milk and melted butter in the recipe and on the website you use sour cream and softened butter. Was this an improvement on your part? We really liked the raspberry almond cake. Should I just substitute the cherries for the raspberries?

    1. Hi Lor! Thank you so much for asking. This is a great question. The cookbook version is extremely buttery and soft, yet a little dense. Most of the crumb cakes on my site are cakey and much fluffier in texture. Give the cookbook version a try if you’d like and are curious to compare, but if you love this version– stick with it. You can replace the raspberries with chopped cherries.

  19. I made this recipe 4 days ago. The cake its self is very moist and the texture is good.
    I was looking for an almond cake that I could get my almond fix. This is not it. Even
    with the sliced almonds on top. I really wished the recipe had more almond flavor.
    I was not tempted to taste the batter after mixing all the ingredients.

    1. HI, If you want the cake to taste more like almond (like me!) switch the quantity of vanilla for the almond extract. This is what I did and it turned out really good with a stronger taste of almond. Love that cake. It is a keeper!

  20. Hi Sally! Looove this recipe! I’m wondering if there’s a good nut free sub for the almonds in the topping? I’m thinking to make this for Christmas but have a family member that is allergic 🙁 I was thinking coconut flakes/chips but I’m worried they might burn too quickly in the oven.. Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Kira, You can simply skip the almonds if you wish! But yes, coconut is a good alternative. If you try it and it starts to brown too quickly you can loosely cover the top with aluminum foil while the cake finishes baking. Enjoy!

  21. Hey sally
    Will fresh strawberries work instead of raspberries?

    1. Stephanie @ Sally's Baking Addiction says:


  22. Hey sally

    Can I make this with fresh strawberry instead of raspberries ?

    1. Stephanie @ Sally's Baking Addiction says:

      Yes, sure can!

  23. Hi! Would it work with frozen fruit?

  24. Mary Jo Carson says:

    Got a cast iron skillet for Christmas. Do you think I can make this (I love this cake) in the cast iron skillet? If yes, any suggestions on bake time??
    Thanks as always!!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary Jo, it depends on the size of you cast iron skillet. You could try following the baking directions of this Skillet Cake, but make sure to keep an eye on it in the oven so it doesn’t over-bake.

  25. Susan Yarnall says:

    I did not care for this cake. I found it too dense/heavy in texture. It took almost an hour to bake to be cooked through. I used a 9″ springform. I make a very similar cake called a buckle with more flour (1 3/4 cups) and 1/4 cup milk vs the 1/2 cup sour cream which seems to give a lighter crumb. I thought the flavors were pleasant (the almond extract complements the raspberries nicely) but would not repeat. Thanks for the inspiration, just my feedback.

  26. Not only was this crumb cake DELICIOUS it was also GORGEOUS!
    Thank you for sharing!!

  27. Very delicious!
    I had to bake mine a lot longer than recommended ( I think because of the freezing temperatures where I live at the moment… maybe effected bake time? )
    But overall was pretty damn good!
    Will try with cherries next time 😉

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