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. This looks delicious! My husband loves Raspberry and crumb/coffee cake. Sounds like the perfect weekend breakfast treat that I will make this weekend. Thank you for sharing Sally!!!

  2. Thanks fot the awesome recipes sally!
    Do you think this would work with frozen blueberries? We don’t get raspberries where i live.

      1. I’m taking it to work for the office professionals. Fingers crossed! I’ll let you know. It looks gorgeous!

  3. Hi Sally
    This is my kind of cake…..looks beautiful!
    Could you sub in some almond flour as well?
    Thank you….love your blog!!
    Michele

  4. I believe I’ve made alllll of your coffee & crumb cake recipes – you’re my go-to breakfast cake queen! I love raspberries and they’re starting to come in season around where I live. Even mixed berries would be great if I have to use frozen. Can’t wait to make this 🙂

  5. I just made your sour cream crumb cake for the first time last weekend as a gift for my vet’s office (I am there every other day with one of my cats..). It was SO good – I doubled it and they gobbled it up in two days! Now I know how to play with it a bit by adding fruits! (actually, I might make this lemony with some zest and….some other stuff TBD…lol)

    I didn’t think about melting the butter in the crumb. I HATE the pastry cutter and usually do it by hand but also dislike that too. I think I will be with you on Team Melt going forward. lol

    I can’t believe Noelle is already 7 months old…seems like you JUST had her! 🙂

  6. I absolutely love love love your recipes…
    I want to bake them all but there are not enough days in the week…this looks so good
    After I make something with my perfectly ripened bananas, this beauty is next on my list!

  7. Absolutely gorgeous!! We have been so busy remodeling our home that yesterday I looked at my husband and said it was way past time for me to have a therapy day in the kitchen!! I made your world famous chocolate chip cookies and the new soft & chewy oatmeal scotchies. I am better now and back to painting today☺ This is next on my list!!

    1. I hope your remodeling project is going well! I’m sure it felt really great to spend some time in the kitchen – two great cookie choices 🙂 Hope you enjoy baking this new recipe next!

  8. Thank you for this Sally! I think it’s time to take a break from guinness brownies (don’t ask how many times I have baked it since you posted the recipe in March), cashew coconut bars and strawberry oat squares. By the way, you haven’t posted any snack bar recipes in a while.

    1. Oooo thank you for the reminder! I have to play around in the kitchen with a new snack bar flavor. Maybe one this summer!

  9. Hi Sally,

    Whenever I see one of your cake recipes on my Facebook page, I almost always want to try them out immediately…they just look so yummy!! I tried this one today for dinner, but with only 100 g sugar (and also less sugar for the crumble topping) and it tasted great!! It didn’t quite rise like yours and the crumble never turns out like on your pictures but everyone loved it..thank you for yet another yummy recipe

    Greetings from Vienna

    1. Hey Monika! I’m so happy you tried and loved the raspberry almond crumb cake, with less sugar too! Thank you so much for taking the time to let me know.

  10. Sally,
    The raspberries are in my fresh market and look lovely! Thank you for posting a recipe to use them. This will be great for my expat meeting. I’ll let you know how it turns out-I’ll be using full fat greek yogurt since I don’t have sour cream…unless you think creme fraiche would be better. 
    Thanks!

  11. I just made this for some friends for our lunch dessert.  I substituted blueberries for the raspberries; it was fantastic!

  12. This cake looks delicious Sally! I can’t wait to bake it, I love the idea of strawberry rhubarb! Perfect spring dessert/breakfast! I’m so glad we’re finally getting some spring weather the winter was lasting far too long!

  13. What a wonderful cake, Sally! We have a neighbourhood get-together coming up this weekend and I will bring this cake!
    And I love the melted butter technique for crumbs, I use it whenever I make a crumb topping. My trick: after mixing the melted butter into the dry ingredients I dust a bit of flour over the crumbs and lightly swirl the bowl. That way the crumbs get a nice even and round shape. Usually, I make the crumbs first and keep the bowl in the refrigerator while I make the batter – the butter gets cold again, the crumbs are more solid and keep their shape when hitting the oven (very helpful for gluten-free baking too, it’s the only way I managed to make crumbs with gluten-free flour; all other techniques failed and produced only flat, melted, sad non-crumbs…).

  14. Wow! This looks delicious! I can’t wait to try it! 🙂 I like raspberries but I’m a sucker for the ol’ almond and cherry combination… Will cherries still work? If so, whole or chopped? Thank you! x

  15. Made something super similar just the other week but I used strawberries. Yours looks amazing and love the use of raspberries, I’ll have to try yours out!

  16. I havent written to u since a year or more thouge i madr some of u recipes tens time 
    Love u cakes and brownies u are a queen of baking

  17. Could you double the recipe and bake in a 9 x 13 Pan?  I want to make for a larger group but only have one 9 inch springform pan. 

  18. This recipe is delicious and MOIST. Do not hesitate to make it. My cake did take 50 minutes to bake as did a previous reviewer I had read.

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