Description
Moist and tender raspberry almond crumb cake loaded with tart raspberries, sour cream, almond extract, and a crunchy brown sugar sliced almond streusel.
Ingredients
Cake Batter:
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
1. Preheat oven to 350°F (175°C), line an 8 or 9-inch pan with parchment, and whisk flour, baking powder, baking soda, and salt.
2. Beat softened butter and granulated sugar for 2 minutes, then mix in eggs, sour cream, vanilla extract, and almond extract.
3. Fold dry ingredients into wet batter just until combined, then spread into the prepared pan.
4. Whisk flour, brown sugar, cinnamon, and melted butter in a small bowl until crumbly.
5. Scatter unthawed raspberries over batter, top with brown sugar streusel, and scatter sliced almonds over top.
6. Bake for 40 to 48 minutes until a toothpick comes out clean; cool on a wire rack, dust with powdered sugar, and serve.
Notes
Do not thaw frozen raspberries. Tent loosely with foil if almonds brown too quickly.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast / Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 330
- Sugar: 26g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 18g
- Unsaturated Fat: 18g
- Trans Fat: 18g
- Protein: 5g