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Raspberry Almond Crumb Cake
Tender almond cake studded with tart raspberries and topped with a cinnamon-almond crumb that shatters when you bite into it.
★★★★☆
(114 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time20 min
Bake time40 min
Total time1 hr
Makes8
Ingredients
1
1 and 1/3 cups (166g) all-purpose flour (spooned & leveled)
2
1 teaspoon baking powder
3
1/4 teaspoon baking soda
4
1/4 teaspoon salt
5
1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
6
3/4 cup (150g) granulated sugar
7
2 large eggs, at room temperature
8
1/2 cup (120ml) full-fat sour cream, at room temperature
9
1 teaspoon pure vanilla extract
10
3/4 teaspoon almond extract
11
1/4 cup (31g) all-purpose flour
12
1/4 cup (50g) packed light or dark brown sugar
13
1/4 teaspoon ground cinnamon
14
2 Tablespoons (28g) unsalted butter, melted
15
1 heaping cup (170g) fresh or frozen raspberries (do not thaw)
16
3/4 cup (65g) sliced almonds
17
optional: confectioners’ sugar for dusting
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