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

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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


  1. I love your recipes! I make a dessert once a week and you’re my go to gal. If I wanted to make this crumb cake lemon raspberry, how could I incorporate the lemon without changing the recipe a whole lot?

    1. Hi Marissa! You can try replacing the almond extract with lemon extract and also adding some lemon zest. Let me know how it turns out!

      1. Karen Johnson says:

        Your recipe sounds like it taste delicious. I would like to make individual servings by placing the batter in a muffin tin and baking them in my toaster oven. Do you foresee any problems or changes that I would need to make with this method?

      2. That should work just fine.

  2. Could 3% vanilla yogurt be used in place of the sour cream?

    1. absolutely!

  3. Can I prep this the night before, refrigerate overnight and bake it in the morning?

    1. I don’t recommend it. Once the batter is mixed the ingredients became activated and should be baked right away. You can always warm it up in the morning if you want to serve it warm!

  4. I made your blackberry cream cheese crumb cake instead, and it was a huge hit. Thank you! (I’ve made this one before too, and it’s amazing – just needed something that could be prepped in advance this time. )

  5. I made your blackberry cheese crumb cake last nite it is so light and delicious. I’ve also made the zucchini crumb cake another winner. Your site is my go to when I need a recipe for a certain ingredient that needs to be used ASAP, all I have to do is look up the ingredient and I usually find tons of recipes to chose from.

  6. Can I use vanilla extract instead of the almond extract?

    1. Absolutely!

  7. Can I replace the raspberries for rhubarb?

    1. Yes, that should be fine. You may want to chop and toss the rhubarb with a little sugar first. Let it sit so the rhubarb softens and absorbs the sweetness. Then go ahead and use in the recipe.

  8. Victoria Johnson says:

    I made this delightful cake yesterday and it will become one of my favorites. Delicious!

    1. I’m so glad you enjoyed it!

  9. Can I use Blackberries ( if they’re ripe)instead of raspberries? Judith

    1. Yes, blackberries are delicious here!

  10. Rabab Zehra says:

    Can I omit the raspberry and add apple instead?

  11. I made this cake last night for today’s breakfast, and i love it! I like that it isnt too sweet. The textures of the rasberry, almonds and crumb work together so well. Its on my rotation list moving forward.

  12. 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!

  13. Mitzi Stinson says:

    Have you made this as a muffin.

    1. I have, yes! Use this batter and toppings, then follow the bake time and instructions for my blueberry muffins.

  14. Billy Rickert says:

    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.

  15. 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.

    1. Pumpkin seeds are a great idea!

  16. 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.

  17. This recipe was delicious and super easy…..thankyou

  18. 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!

  19. 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!

    1. I’m thrilled it was such a hit, Robb!

  20. Hello Sally, purchased your cookie baking book and was wondering if you have a cake cookbook? I cannot wait to make this crumb cake. I absolutely love your stuff!!!

    1. Hi Krystyna! Thank you so much for purchasing one of my cookbooks! I hope you love everything you try. I don’t have a cake cookbook at this time, but here are all my free cake recipes.

  21. maria cardoso says:

    es un placer hornear contigo.
    te amo

    1. Hi Sally, the base of my spring form pan has mysteriously vanished, is it possible to use a different pan such as a bundt and if so what would the time and temperature?

  22. Hi Sally
    Can fresh cranberries be used in this cake? Thanks

    1. I can’t see why not!

  23. Hey Sally, I just love your recipes. I would like to make this for a friend who doesn’t eat eggs – is there anything I can use in place of eggs ? Thank you

    1. Hi Kala, I’m sorry I have not tested this recipe with any egg substitutes. Let me know if you try any!

      1. Hey Sally, I did try out the recipe without eggs – substituted it with a half a cup of Greek yoghurt and an additional 1/2 tsp of baking powder and it was perfect !! Here’s my post on Insta https://www.instagram.com/p/B6XYKVEpR-y/?igshid=1xggba7bmlvnu

        Thank you for a great recipe.

  24. 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. I’m so happy that it was such a hit, Sharon! I hope she had a wonderful birthday!

  25. I live in Florida. We have an abundance of strawberries. Would these work?

    1. Yes, Strawberries are great also!

  26. willetta tucker says:

    Can some frozen raspberry be added in the cake as well as on top?

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

  27. Richard Stecher says:

    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…

  28. 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.

  29. The raspberry crumb cake is to die for! I made it for Christmas morning and received raves!

    1. I’m so glad it was s hit, Wendy!

  30. Hi there! Can I substitute the flour for almond flour?

    1. Hi Ingrid, Using almond flour would require additional recipe testing, I don’t recommend it using the recipe as written.

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