This is the slow-down breakfast I’ve been craving. 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.
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. Like my regular crumb cake, there’s only 2 parts: cake and toppings.
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!
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.
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!
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-bean-salad-and-crumb-cake-for-dinner cake!!!Print
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
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
- Make the cake: 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. 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: 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 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.
- 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!
- 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.
- 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.
- Special Tools: KitchenAid Stand Mixer | Sieve | 9-inch Springform Pan | Pink Cake Stand | White Plate
- 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!
- Why Room Temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Read here for more information.