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

Print
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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

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, 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

212 Comments

  1. This was so easy and tasted great!! The texture and consistency was perfect. Will be making this again soon!

  2. Cristina O'Day says:

    I have made this recipe a zillion times. It’s a favorite with my whole family (now 15 with cousins and grandparents) can I double the recipe and bake in a larger pan? How would that change cooking time? Do I change any other amounts of ingredients

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Cristina, We are thrilled this cake is such a hit with your family! You can 1.5x the recipe for a 9×13 inch pan. We haven’t tested any other sizes but let us know if you do.

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