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!
Print
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
This recipe is delicious !
It looks and sounds scrumptious. How far do you think I could reduce the sugar?
Hi Faye, sugar is used for moisture and texture in baked goods as well as taste. You can certainly try reducing the sugar, but the resulting texture will be different than intended. We’d love to know if you do any experimenting!
I would love to make your Almond Raspberry Crumb Cake—it looks delicious! I live close to Denver at an elevation of 6800’—what changes would I need to make for high altitude? Thanks!
Hi Bonnie, I wish we could help, but have no experience baking at high altitude. Some readers have found this chart helpful: https://www.kingarthurflour.com/learn/high-altitude-baking.html
I’m in Boulder and I made no changes. This is my 3rd time making this and 37-40 min is the perfect bake time in my electric oven which runs slightly hot.
Do you have the nutritional info for this recipe?
Hi Debra, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
Haven’t made the cake yet. Can I use cranberries instead of raspberries?
Hi Sandy, can’t see why not!
I made your pumpkin crumb muffins w/ maple icing they were a huge favorite in my family
Really enjoy making this cake because it’s so easy and always taste great! I was wondering though if you have any tips to help the berries and topping stay on top of the batter / cake? Almost everytime I bake the cake the berries, almonds, and topping sink down into the batter. No affect on the taste, but naturally doesn’t look as pretty as when it’s first topped. Thanks!
Hi Austin, was your batter particularly thin? This should be a thicker batter which helps the fruit to stay dispersed throughout. Have you made any changed to the recipe? For next time, you can certainly lightly toss them in flour, and you can also blot the berries to rid of extra moisture that can cause them to sink.
also loveee the almondy taste from both the almond and the extract 🙂
I baked this cake yesterday and it was so delish!!! I’m still an amateure in baking and this really raised my confidence haha. so tasty!
“Loved this recipe- could you tell me how I can make it work gluten free? Would I just swap the flour for almond meal? Thanks!
Hi Georgie, 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!
I made this for our church morning tea. I used 150% ingredients and a 9″ x 13″ pan. Several pieces in the centre were a bit soft so I set those aside for my husband. The cake was gone in minutes! Next time I will make two batches with the 9″ springform pan.
Delicious and absolutely BEAUTIFUL! Also super easy – another perfect recipe!
I really want to make it today but I don’t have almond extract. Is it going to make a big difference if I skip it?
Hi Dagi, you can leave it out! Happy baking.
I just baked it without almond extract and it turned out delicious
Used full fat plain yogurt and baked in an 8×8 glass pan, total baking time was 60 minutes, checking every 5 minutes after 35. Edges were a little dark but not burnt and flavor was good! The combination of tangy raspberries, cinnamon, and crunchy, toasty almonds is a winner!
I haven’t made this yet, but it looks so good (and everything I make on your website is five stars, so I’m assuming this one will be too! 🙂 ) I am wondering if I could make it with either fresh or frozen strawberries, and if yes, what adjustments do I need to make? Thank you!
Hi Christine, Yes, strawberries are great also! You can use either fresh or frozen (do not thaw).
I did this recipe . Came out so good . I am your Big Fan .
Hi Sally and Team –
I’ve been eager to try the reverse creaming method — would it work for this cake? Or when would you recommend using that method? Thanks
Hi Lori, we haven’t tested it but it would probably work if you’d like a tighter crumb. You may enjoy trying this vanilla sheet cake which already utilizes the reverse creaming method. Let us know what you decide to try!
I tried your Strawberry layer cake twice. With the freeze dried strawberries in the icing and cooking down the strawberries just like the recipe said. It was really dense and seemed a little dry. It is quite a lot of work and time to come out disappointing. The flavor was great and we did eat it, although it didn’t disappear very quickly. I tried cake flour, King Arthurs, and now I bought Pillsbury, soft as Silk. I am a really good cook and an average baker, but want to get theses cakes right. I finally bought a kitchen scale, all I can think is that I was getting the flour amount incorrect. Would like to know if you think this could be the problem. Thank you.
Hi Susan, I’m so sorry to hear that! I am happy to help troubleshoot. It does sound like it’s likely an issue of too much flour. The other culprit could be overbaking. (Or perhaps your oven runs a bit hot.) Try shortening the bake time by a few minutes. An oven thermometer is a helpful tool to ensure your oven is calibrated correctly. You can review this post on how to prevent a dry or dense cake for more pointers. Hope this helps!
Never had a problem with any of your recipes. Well written, clear instructions, relevant helpful hints,and a site that works flawlessly. Thank you for the great recipes.
Beautiful cake and should be delicious…mine’s last 5 minutes in oven. Seems like a lot of almonds…unless I mis-measured…..what do you think?
Hi William, you could reduce the almonds if you decide to try it again in the future. Hope you enjoy the cake!
Worked great, not too many almonds, served 12 or more, everyone gave great reviews and enjoyed it.
My oven temp is calibrated at 350. On the 9” springform pan, it takes about 60 min for the center to set (bake). The cake is great – not burned or dry. Just wondering if you are using convection for bake. I have made it twice and consistently need this longer bake time
Hi Susan, we use and always recommend conventional settings for baking (not convection/fan) if possible. The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
I have made this several times use frozen raspberries . Bake time is definitely 55-60 min
I agree with you on the baking time. It took 60 minutes for this cake to bake (I used fully frozen raspberries). Took it to a brunch and my friends loved it. Only fed 5 instead of 8 😉
Hi! This cake looks so delicious and I’m going to make it!
But I have a question; can I add strawberries instead of raspberry?
And if yes, fresh or frozen?
Thank you
Hi Yekta, Yes, strawberries are great also! You can use either fresh or frozen (do not thaw).
Hi – will make the receipt tmrw. Can I add chocolate on to the crumb as well?
Hi JC! You could try adding some chocolate chips, or make this raspberry chocolate coffee cake recipe instead!
Can I adopt this recipe for a 9×13 pan?
Hi Sarah, You can 1.5x the recipe for a 9×13 inch pan. We’re unsure of the exact bake time.
How necessary is it that the sour cream is at room temp? I am on a time crunch here and the sour cream will most likely not be ready.
Hi Jen, the ingredients will incorporate more easily and uniformly when at room temperature. Here’s more on why room temperature ingredients are important.
Hi thank you for this recipe. I saw you Saud you shouldn’t use yogurt bc it needs fat. Do you think or have heard anyone use cottage cheese 2% or 4%? I have frozen cottage cheese in packets but no sour cream. Or might powdered sour cream do ok if I got that for a long shelf life? I’d love to see even more healthier versions of recipes but I know that takes a lot of testing and time. Thank you again for all of your recipes. I share them with my friends often
Hi Lisa, for best results we recommend using a full-fat sour cream or plain full-fat yogurt. We haven’t tested it with cottage cheese and are unsure of the results.
The almond flavoring in this cake puts it over the top! It tastes like a bakery cake! I used frozen wild blueberries. After 35 minutes the cake was still goopy so I had to bake it an additional 15 minutes, checking on it every three minutes, and I did tent it with foil at the end. Worth the wait because it is delicious…hubby loved it! Next time I will use fresh fruit to compare baking times. Thanks yet again to Sally and crew for a wonderful recipe!
I made it for my sister in law’s birthday and she loved it, so did everyone else. It’s so easy to make and it’s delicious. I will keep this in my repertoire for sure, thank you Sally !
I made a slight change because sour cream doesn’t exist in France where I live, I used “fromage blanc” (fresh cheese) with 20% fat, I’ve heard that sour cream could also be replaced with crème fraîche so I’ll test this too.
I DO love this recipe, and I made it in a loaf pan. I almost ruined the cake when I began to pull it out of the oven around 33 minutes, so I baked it for another 30 minutes and it was so lovely and delicious and moist. And because I cannot chew nuts, I added almond extract instead of vanilla. This will be one of my “Go To” recipes. Thank you so much, Sally, for this wonderful recipe.
If I want to re-crisp the almonds after storage what’s the best way to go about that? Thanks
Hi Sharon, you could try placing the leftovers in the oven for just a few brief minutes—not too long, or the cake will dry out.
I love this recipe! Super easy to make and delicious. My husband was very impressed! I have a few other recipes in the queue. Thank you Sally!
I’m very excited to try it but even after 49 min it is not at all cooked. It’s the first time I’ve had any issues with your recipes. I see others note the same issue so it might be helpful to others if you put a caveat for the timing saying many people found it took up to one hour to bake at 350. Thank you for your many delicious recipes!