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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. Serve it as part of your Mother’s Day recipes or 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

Reader Questions and Reviews

  1. I just think cherries with almonds ~ fresh cherries or frozen maybe would work? Or good quality cherry preserves ?
    Raspberries +Blackberries +Blueberries I was thinking too:) as something to try ~
    love cake for breakfast!

    1. Hi Di! Cherry and almond is one of my favorite flavor combinations and I actually have a cake like that in my 1st cookbook Sally’s Baking Addiction if you have a copy. If not, no worries, because you can use this recipe for those flavors. Fresh or frozen cherries would be great (do not thaw if using frozen) or even the cherry preserves. Honestly any fruit!

  2. If using frozen blueberries, should you dry them on paper towels, or sprinkle with flour to keep them from sinking in as reported by some others?

    1. Hi Billy! You can toss them with a little flour, if desired, to prevent them from sinking. The batter is pretty thick though, so they shouldn’t sink regardless.

  3. Made this tonight for a casual BBQ (subbed out the almonds for pumpkins seeds due to allergies) and served with a scoop of whip cream. It was a perfect summer treat.

  4. Is there some type of filling you could put in..I used to make baking bars with a filling inside
    Dont have recipe anymore

    1. Hi Don! You could swirl or layer some jam into the cake batter before baking.

  5. This recipe deserves SIX stars! Despite using half white whole wheat flour and adding both chia seeds and flax seed meal, the cake is SUPER light and moist. I only had light sour cream. So, I used full fat plain yogurt instead. I used one container of raspberries, but I’d probably use two in the future. Superb recipe, Sally!

  6. Hey, Sally! Just wanted you to know that I was the hit of the department meeting at school when I brought in your beautiful raspberry almond coffee café. A colleague of mine had her back to me while eating it and said, “GOD, this is good!” so I know it wasn’t false praise. Thanks for your AMAZING website!

  7. My daughter wanted something “raspberry and almond” for her birthday cake and I made this (she’s not into buttercream!). It was a hit! Moist and almondy, with just the right sweetness—so good! And even better, paired with vanilla ice cream. This was so much better than another cake I made recently using almond paste. I can imagine different fruits on top. Such a versatile recipe! Thanks!

    1. Yes, you should be able to fold some raspberries into the batter before baking. Enjoy!

  8. I followed this recipe “exact”, except I used frozen blueberries from an organic blueberry farm that we picked last year and froze for pies and such. I have never made a coffee cake but always wanted to tackle the tasty unknown. We have farm fresh large eggs from our chickens – along with the blueberries – it was time to dive in! Amazing! The bake time was a little longer probably due to the xtra blueberries I added – “heaping” equaled another 1/2 cup. Thank you for making a recipe that was so easy to follow with excellent results! Looking forward to making more…

  9. I want to make this with frozen raspberries and chocolate chips (originally looked at your dark chocolate raspberry coffee cake but it calls for milk and I only have lactose free milk). If I wanted to add chocolate chips to this, how much would you say? Should I put some on top too or would that not look as good?

    1. Hi Melissa! You can add chocolate chips to the cake batter and/or on top (that’s up to you!). I recommend around 3/4 cup to the batter.

  10. 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.

  11. 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.

  12. Would freeze dry strawberries work instead of fresh rasberries

  13. 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.

  14. 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.

  15. 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!

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

  17. 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?

  18. 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.

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

  20. 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!

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

  22. 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. 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!

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