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

118 Comments

  1. 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?
    Thanks

    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.

  2. 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!

  3. 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!

  4. Mary Jo Carson says:

    Hi!
    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.

  5. 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.

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

  7. 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 😉

  8. Debbie Hammer says:

    This was beautiful to serve and so easy to make. I love that it looked exactly like the photo on the website. I baked it a bit longer to get the center of the cake done but then the cake bottom cake came out pretty dark. Will work on timing when I make the next one which will be very soon, according to my husband. Thanks Sally!

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

  10. 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.

  11. Thanks for a fantastic and easy to make show-stopping recipe – this was an instant family favorite! The second time we made it we doubled the topping and raspberries (a standard recipe move in our family), cooked for a few extra minutes and loved it even more.

  12. This looks yummy but any chance you could replace flour with brown rice flour to make it gluten free?

    1. Trina @ Sally's Baking Addiction says:

      Hi Julie, we haven’t tested that substitution, but please let us know if you do!

  13. Sabine Rivers says:

    This is my all time favorite recipe! I switch up toppings whatever is on sale or what I have currently at home.

  14. I found this coffee cake to be disappointing. The almonds on the top seemed to keep it from baking properly, and it took much longer to bake than anticipated. In order to bake the center adequately, the outside was over baked. The taste was somewhat bland as well. I ended up throwing it out, unsure as to whether I made some mammoth mistake, and perhaps didn’t follow the recipe properly. I’ve never had an experience like this, so I don’t know. Since others rated it highly, perhaps I’m at fault.

  15. More for me! says:

    Took 50 minutes+ to bake

  16. My kids and I were wowed. We picked fresh raspberries today and immediately made this cake + raspberry jam. It is hard to describe how good it was.

    I subbed KA Alternative Sugar for 1/3 of the sugar in both the cake and crumb topping so the topping was not crumbly but rather like creamed butter/sugar since I used a dash of molasses and maple syrup instead of brown sugar, which I no longer buy. Instead of sprinkling with powdered sugar, we served it with our fresh raspberry jam (with 100% alternative sugar). Since my springform is 10 inches I increased the cake part of the recipe by 50% and cooked for about 50 minutes. Perhaps I will never make another cake again, it is really that good.

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