This simple raspberry almond crumb cake is soft, buttery, and layered with juicy raspberries, crunchy sliced almonds, and a sweet cinnamon crumb topping. Finished with a light dusting of confectioners’ sugar, it’s perfect for breakfast, brunch, or any time you’re craving a simple yet special homemade cake. This is a popular one!
If you love cake for breakfast, a perfectly moist yet crumbly coffee cake is the answer. And today’s raspberry almond crumb cake absolutely belongs on your radar. Each bite is soft, juicy, crunchy, sweet, and buttery, with hints of cinnamon, almonds, and raspberries. All of these textures and flavors come together beautifully. It’s a delicious Mother’s Day recipe, and perfect for any morning that calls for something a little special.
But don’t limit this cake to the morning; it’s the perfect 1 layer cake for nearly any time of day.
One reader, Francie, commented: “This is one of the best cakes I’ve ever made. The base cake is gorgeous, light and fluffy, and excellent flavor from the extracts and sour cream. But the delicious topping is what really makes this cake special. Its crunchy texture, bursts of raspberry, and flavorful crumbs make the cake unique and special enough to serve to guests. ★★★★★“
Another reader, Laura, commented: “I’m eating a bonus piece right now, but I made it for dessert last night and it was delicious. Just the right amounts of sweetness, crunch, and tartness, and my goodness, what a treat cold the next morning! ★★★★★“
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 true anytime cake—serve for breakfast, with afternoon coffee or tea, or for dessert with whipped cream or ice cream
- Loved by bakers around the world
Here’s Why This Raspberry Almond Crumb Cake Recipe Works
This batter is similar to my go-to coffee cake base and this cranberry breakfast cake—reliable, sturdy, and easy to make with just 1 bowl for dry ingredients and 1 bowl for wet.
Creaming the butter and sugar is key here. This step incorporates air into the batter, giving the cake lift and a soft, tender crumb. Don’t rush this process; you’ll notice the mixture turn lighter and fluffier when it’s ready. If you’re a beginner baker, or if you need a refresher, here’s how to cream butter and sugar.
Once you combine the wet and dry ingredients, the batter will be thick and pale. That’s exactly what you want. A thicker batter acts as a sturdy base, keeping the raspberries, crumb topping, and sliced almonds evenly layered instead of sinking.
Best Pan to Use
This cake rises pretty tall, so I recommend using a 9-inch springform pan. A 9×9-inch square pan works too, or a deep 9-inch round cake pan (2–3 inches deep). The springform pan is my top choice because the removable sides make slicing especially easy.
Crumb Cake Toppings
Before baking, 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.
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!
After baking, finish with a light dusting of confectioners’ sugar. It’s optional, but adds a simple, bakery-style touch. And if you’re serving this for dessert, don’t forget some fresh whipped cream!
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!
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
This raspberry almond crumb cake is soft, buttery, and layered with juicy raspberries, crunchy sliced almonds, and a sweet cinnamon crumb topping. Finished with a light dusting of confectioners’ sugar, it’s perfect for breakfast, brunch, or any time you’re craving a simple yet special homemade cake.
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
Hi, thanks for all your wonderful recipes. If I use sour cherries instead of raspberries, do you have any recommendations for changing the sweetener (or anything else)? Thanks.
Hi Ruth, you can absolutely replace the raspberries with chopped cherries without any other changes. Let us know if you give it a try!
I only have an 8 inch springform? Will that be ok? Adjust? thanks in advance
Hi Cecilia, an 8-inch pan will be slightly too small. You can use it thought, filling your pan with the batter about half way, and discarding any leftover. Bake time may be slightly shorter, but keep a close eye on it. Enjoy!
Sounds amazing. What pan could I use instead of a springform pan?
Hi Tammy, A 9×9-inch square pan works too, or a deep 9-inch round cake pan (2–3 inches deep). The springform pan is our top choice because the removable sides make slicing especially easy.
Can I use full fat Greek yogurt, instead of sour cream?
Hi Cindy, absolutely. Same amount.
This is really good! The cake is perfectly soft and the the topping is delicious, I’ve made it twice now and the whole family loves it. The second time I added about double the amount of raspberries and added a simple vanilla glaze on top (powdered sugar, heavy cream, vanilla extract) and that really took it up a notch. This one is a keeper.
This cake is the family favorite for all celebrations!
It has been a highly rated cake at family bridal showers,
baby showers and birthdays!!
Honestly I couldn’t believe how yummy this cake was. I love almond but mix it with the raspberries that then soften into the cake and it was perfection. I literally made it twice in one week!
What would an alternative for the almonds? Would pecans work?
Hi Carol, you can omit the nuts completely or pecans should work great here. Or you might also enjoy this pecan crumb cake too!
Would this work with gluten free flour?
Hi Sue, we haven’t tested it, but let us know if you do.
Did you try this with gluten free flour??
I have made this a few times recently – my husband LOVES it, especially with a cup of coffee in the morning!
The raspberry almond cake is delicious and easy to make!
I have a few bags of black raspberries left from last summer. Do you think I could substitute them for the red raspberries?
Absolutely!
Hello! Do you think I could replace the sour cream for Greek yogurt?
That swap should be fine, Ana! A full fat greek yogurt would be best.
I made this for Easter. It was a hit. My husband hid it after everyone had a piece so he would have leftovers. The only change is to add more raspberries.
I’ve made this before and it was delicious but at this time I do not have almond extract. Instead of adding more vanilla to replace it can I substitute a half cup of flour with almond flour to get the almond flavoring?
Hi Marsha, almond flour is not a 1:1 swap and we don’t recommend adding it here.
Cake turned out fantastic. I added a sour cream glaze (1/4 cup sour cream, bit of powdered sugar, and a hint of lemon juice) via ziplock bag piping after it was removed from the oven. Turned out amazing!!
Do you think this would work in mini loaf pans? Thank you! (I know I’d have to keep an eye on it as far as bake time.)
Should be just fine, Shannon!
Can I substitute gluten free flour in this recipe?
Hi Dawn, 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!
This is one of the best cakes I’ve ever made. The base cake is gorgeous, light and fluffy, and excellent flavor from the extracts and sour cream. But the delicious topping is what really makes this cake special. Its crunchy texture, bursts of raspberry, and flavorful crumbs make the cake unique and special enough to serve to guests. I often bake single-layer cakes for my husband and myself because we can’t finish a multi-layer cake ourselves before they go stale. This one is going into my regular rotation. Delicious and easy to make.
Just made this for 2nd time. Church Fellowship loved it.
How about cranberries? What would be the best way to sub cranberries for raspberries?
Hi Karen, We can’t see why fresh cranberries instead of raspberries wouldn’t work. Let us know if you try it!
I love raspberry flavor, but dislike all the little seeds – was an issue in my smoothie this morning despite a really effective vitaprep belnd. Are the seeds present in this recipe? I’m thinking about subbing blueberries but would want to try the raspberries.. just don’t want to wind up with seeds after all the effort. Your advice?
Hi Kristin, since we are using whole raspberries in this recipe, the seeds are not strained. You can swap blueberries if you wish.
This was so great! I made some homemade whipped crème to go with it, and boy oh boy!
Oh man did we love this! We made two minor departures: 1. We had a lonely cup of blueberries in the fridge, so we dusted them with a bit of flour and folded them into the batter – so good. 2. We only had whole almonds, so we tossed them in a touch of melted butter, sprinkled them with a little Kosher salt, and toasted them for about 8 minutes. Then we chopped them coarsely. I’ll also mention that because we used frozen raspberries, we needed to bake about 10 minutes longer that we’d expected to get an internal temperature of about 203˚. This recipe is not just a keeper, this is going to be a frequent repeat visitor! Thanks yet again, Sally!
Can I make this with fresh cherries instead? if so, do I add anything to the cherries?
Hi Ellie, you can absolutely replace the raspberries with chopped cherries. Let us know if you give it a try!
I have made this before and it was fabulous. We ate it the same day I made it. However,this time I am making for a party tomorrow evening.
Should i refrigerate it after it has cooled and let come to room temperature before serving?
Hi Denise, yes, we’d recommend covering the cake tightly and storing in the refrigerator. You can bring it to room temperature and dust with confectioners’ sugar, if desired, before serving. Enjoy!
Do you know if this can this be doubled or 1.5x for a 9×13 pan? Would like to bake a larger cake for a get-together. Or, if you know how many cups of batter this recipe yields, I can look at the cake pan conversions link. Thanks so much!
Hi Shannon, you can 1.5x the recipe for a 9×13 inch pan – enjoy!
Can this recipe made in a Bundt pan?
Hi Marianne, there isn’t enough batter for a Bundt pan. Here’s a helpful guide on cake pan sizes and conversions.
This was probably the best thing I have ever eaten in my life… I’ve made it twice now and can’t wait to make it again. It is absolutely outstandingly delicious!!!
We had a BBQ the other night and I served the cake as dessert with some ice cream. It was delicious with absolutely no left-overs.
The cake took longer to bake (all 45 minutes) and I skipped the almond extract as I had no at hand.
Besides that, measurements and instructions are perfect and I followed the recipes. A keeper for sure.
I think this recipe is 4.5 stars. I made the recipe as written – no substitutions, and used fresh raspberries. This was so easy to put together! I thought the almond flavor was well balanced, I am surprised others found it overpowering. I love that I can already imagine it with other fruit – like cherry or blueberry. I wasn’t crazy about the raspberries because they just turned to mush. I have a very fast oven so I always bake for the shortest amount of time. In this case – 35 minutes. It needed 20 more minutes before it was cooked through. Like so many other commenters, I have to say, something is off with the suggested bake time.