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.
If you want to eat cake for breakfast, a perfectly moist yet crumbly coffee cake is your solution. And today’s raspberry almond crumb cake should absolutely be on your cake-for-breakfast radar. 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 New York-style crumb cake, there’s only 2 parts: cake and toppings. This is a must make recipe so let’s get started!
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
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.
- 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. This batter is very similar to the batter for cranberry cake. Another must-try!
- Spread the batter into a prepared pan.
- Make the crumb topping.
- Dot raspberries all over the top of the cake batter.
- Sprinkle the crumbs and sliced almonds on top.
- Bake.
- Enjoy! I like to add a little dusting of confectioners’ sugar prior to serving.
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!
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!
If cake for breakfast is your thing, you’ll love trying my crumb coffee cake or crumb cake muffins next. Or if you can’t get enough of raspberries, my raspberry sweet rolls are calling your name!
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Raspberry Almond Crumb Cake
- 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 (spooned & leveled)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (8 Tbsp; 113g) 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 (28g) 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
- 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.
Notes
- 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 (affiliate links): 9-inch Springform Pan | Electric Mixer (Handheld or Stand) | Cooling Rack | Fine Mesh Sieve
- 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. Here’s a post I wrote all about the importance of room temperature ingredients.
Reader Comments and Reviews
I made this cake using marionberries instead of the raspberries.
It was absolutely delicious!!
This was pretty good, but I will not be making it again simply because Sally has so many other recipes that I prefer or that I want to try.
It was delicious! I expected the worst because I forgot the baking powder and it didn’t rise much at all but it was still excellent. I used less almonds and baked it longer as others had suggested. It’s definitely a keeper.
Thank you Sally for your amazing recipes!
I agree with all the comments about an uncooked centre. Mine took an extra 20 mins baking time and I tented it with foil. In the end I scooped out a tsp of the raw centre and the cake was perfect. Really nice but next time would not use fruit in the centre and would use 1/3 less almond essence. Nonetheless a yummy tasting dessert.
The cake was delicious but the berries remained too wet, especially in the center where the cake did not set. Also, I think I would use less almonds. It looks better than it tastes.
Too much almond extract…3/4 tspn overwelcomes it!
Hi Sally, I have made this cake several times and it’s been an absolute hit. Thank you so much for sharing the recipe.
I would like to double the recipe this time since I am making for more people. What pan do you recommend to use. Can I use a 9 x 13 inch rectangular pan? If so how long should I bake it for? Thank you!
Hi Sara, Doubling the recipe would be too much for a 9×13. We would 1.5x the recipe.
If using frozen raspberries, do the melting raspberries make the top look
“messy”/syrupy?
Is it better to just top with fresh raspberries?
Thank you very much.
Hi Elsa, frozen raspberries will typically release more liquid than fresh, but it shouldn’t be especially messy looking. We use fresh raspberries in the pictures.
This is a fabulous recipe – great for breakfast or desert! I added in some almond flour to the crumble and cake per another comment. Perfect! Definitely use fresh raspberries.
I made this following your exact directions, except for the pan…I had to use a 9-inch square pan (I better invest in a spring form). It turned out perfectly, just like your pics, except square. It was yummy, and best part…husband approved. Thank you for all your very well explained, wonderful recipes!!
I baked this for over 1 hour and the center is still raw! Either the temperature is wrong or the pan is wrong or should the raspberries have been rolled in flour so not to give off so much moisture? Help!
Hi Evelyn! Keep baking until the cake is done, you can tent with foil if the top is browning too much. Did you use a 9 inch springform pan? The raspberries will give off moisture, but they cake should bake through underneath.
I did use a 9 inch springform and followed the directions completely. I finally took it out of the oven after an hour and did tent the top. But the bottom of the cake was burnt. The cake otherwise was delicious. I used frozen raspberries, would using fresh have less moisture?
I am not an expert, but I think the frozen raspberries would hold more moisture than the fresh.
This was absolutely delicious!
Hi, Sally: I made this cake this morning in a tarte pan. We are at altitude (~6,400′) & I baked it for about 42 minutes. Mine sunk a little in the middle & overflowed a bit, but glad I put a flat pan underneath. I agree with the comment to use less almonds, maybe 1/2 c. & less raspberries, too?
Mine doesn’t look as pretty as yours, but you are the baking queen, so I’ll give myself a little break!
:-)I took a picture to show you, but I am unable to attach. Also, I bake LOTS of your recipes & LOVE them!
I bake quite a bit and don’t understand why this cake was raw in the center after 40 minutes. It tastes good, we just can only eat the outer 2/3rds of it.
I seem to be having the same problem I’ve turned oven down and covered in foil see how we go
We really enjoyed this cake. The process went together quickly and easily, the cake tasted delicious and looked so pretty. Thank you so much.
Raspberry Almond crumb cake will be a family favourite. Delicious, moist and tender. A big hit! Thanks
I made this coffee cake today and followed instructions exactly as written. The cinnamon topping sunk into the cake with the raspberries and almonds. Any idea of what was wrong?
It still tasted delicious, just looked horrible.
Hi Barbara, it sounds like your crumb mixture may have been overworked a bit. You’ll want to stir it together just until crumbs form, being careful not to mix into a paste—if it’s overworked, it can cause the crumb to melt into the cake and seem to “disappear.” Hope this helps for next time!
Loved this, especially the cake, which was perfect. The recipe calls for way too many sliced almonds! I would do 1/4 c next time.
I made this with blueberries today. It was absolutely amazing. Soft crumbly cake, with sweet bursts of fruit and the crispy almonds and crumb on top. Not just for breakfast. I made it for dessert, it was perfect. Thank you Sally!
Hi Sally & Team,
Instead of using 1 cup of raspberries, do you think using lemon curd and dollopping it on top would work? Thank you.
Hi Vanessa, we haven’t tried it, but can’t see why not!
I’d like to make this gluten-free for a friend, using Cup for Cup flour. I would imagine it would work, right?
Hi Melissa, We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!
Do you think I could add some grated almond paste to the batter without affecting the texture too much?
Hi Sue, we don’t have much experience with almond paste, so we’re afraid we can’t be of much help here! It would take some recipe testing to ensure results. Let us know if you decide to do any experimenting!
I have made this a few times and everyone loves it. I always toast the almonds and maybe even add some extra. I substituted plain Greek yogurt for the sour cream once when that’s all we had, and it was just as good.
Love this recipe!!
I have thought of that, but grate the Marzipan in a thin layer before the crumble. It would not affect the texture but ad the flavor. then maybe not use any almond extract. Just a thought I guess I’ll have to try now.
Hi Sally, I made this cake and it was delicious. I was wondering if I could adapt it to cupcakes, how would you adjust cooking time then…and should I do anything else differently? Thank you!
Hi Lisa, You can bake the cake as cupcakes/muffins! We’re unsure of the exact bake time needed but same oven temperature and use a toothpick to check for doneness. Enjoy!
This went, gone in one sitting of 6 people…having just a ‘sliver more’ Lol!! I served it with fresh whip cream. Terrific recipe, thanks Sally and crew!
Hi Sally!
I love your recipes and have a question about this Raspberry Almond Crumb Cake. Can I substitute almond flour for the all-purpose flour? It doesn’t need to be the full substitution – even just some almond flour to enhance the almond flavour? Just curious! Many thanks for your response!!
Hi Sheilagh, we typically don’t recommend substituting almond flour for AP flour, because they have very different properties and it’s not a 1:1 swap. But in this case, where you are wanting to enhance the almond flavor in the cake, it may be all right. Try doing just a little at first, maybe 1 cup AP flour + 1/3 cup almond flour. You could also add a little almond flour to the crumb topping–maybe try 2 Tbsp almond flour + 2-3 Tbsp AP flour. We haven’t tested this, so aren’t sure of the results. But if you try it, please let us know how it goes!
Thanks for your recommendations for the almond flour! I am going to give it a shot and see how it goes!! I will report back!!
Hi Sally! I incorporated your recommendations for almond flour substitution in both the cake and the topping! I also increased the almond extract to 1 full tsp. Based on my husband’s comments….it was awesome!! I have to agree with him!! This recipe is absolutely wonderful! Thanks again for your recommendations!! I give this recipe 10 stars!!!
Do you need a springform cake pan?
Hi Jan! See the section of the post titled “Best Pan to Use” above: 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!
Thank you!
Love it didn’t have raspberries used blueberries instead was very good
Lovely recipe, and for sure will give it a try, thank u.
We love this so much. My picky husband usually eats only apple stuff. He thinks we can use the base and many fruits like blackberries or peaches or blueberries or strawberries. I will probably try them all. This is great for breakfast with my tea as well as dessert either ice cream. Another winner. Thanks
Can this be converted to a gluten free recipe by using almond flour? I have a friend who cannot eat gluten products.
Hi Ann, we don’t recommend almond flour as it has very different baking properties and is not a 1:1 swap. We haven’t tested it, but you might have success experimenting with a gluten-free all-purpose flour like Bob’s Red Mill or Cup4Cup. If you give anything a try, we’d love to know how it goes for you!