Almond Raspberry Crumb Cake
Almond Raspberry Crumb Cake
This is a moist and buttery cake bursting with delicious raspberries and topped with a sweet & crunchy crumb topping. The perfect light dessert to go with an after-dinner coffee, tea, or refreshment of your choice. A nice balance between sweet raspberries and toasted almonds.
Bake Time: 35-40 minutes
Serving Size: 8 slices
Featured Bakeware:
USA Pan ® 9" Leakproof Springform Pan
Ingredients
1 1/3 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter (room temp.)
3/4 cup granulated sugar
2 large eggs (room temp.)
1/2 cup sour cream (room temp. - full fat is preferred)
1 tsp. vanilla extract
1 tsp. almond extract
Crumb Topping:
1/4 cup all-purpose flour
1/4 cup packed light brown sugar
1/4 tsp. cinnamon
2 Tbsp. melted butter
1 cup raspberries (fresh or frozen)
3/4 cup sliced almonds (can toast for extra flavor)
dusting of powder sugar (optional)
Recipe Instructions
Preheat oven to 350 degrees. In a medium bowl, whisk dry ingredients (flour, baking powder, baking soda, and salt). In a large bowl, cream together the butter and sugar until it is well mixed. Scrape bowl as needed. Add in eggs and mix well. Next, add in the sour cream and extracts. Beat until well combined On low, add the dry ingredients until just incorporated. Batter is thick. Spread batter into your USA Pan 9" Leakproof Springform Pan. Next, scatter the raspberries on the top. Mix crumb topping ingredients in a small bowl until moistened. Sprinkle the top with crumb topping and almonds. Bake for 35-40 minutes until a toothpick comes out clean. Cool your cake on a baking rack. May dust top of cake with powdered sugar prior to serving. Enjoy!