Raspberry Almond Cake
A delicious raspberry almond cake topped with a crumb topping. This Raspberry Crumb Cake is perfect for brunch or dessert!
Once spring gets here, I’m constantly stocking up on berries at the grocery store. I love eating them, topping them on yogurt, and baking with them any chance that I get. I already have a few more recipes with berries lined up and they are soooo good. But today, we’re talking crumb cake. Raspberry Almond Cake, to be exact.
I’ve had the idea for a raspberry crumb cake for a while, but I felt like it needed a little something extra. So I decided to chop up some almonds to add to the topping and I absolutely love the extra little crunch and flavor it adds to this cake!
For the almonds in the crumb topping, I prefer to use Blue Diamond Roasted Salted Almonds. I tend to go for their flavored almonds first (Honey Roasted is one of my absolute favorites!), but while I was baking this cake I found myself reaching for more and more of these almonds. They’re seriously addicting.
This simple raspberry cake recipe comes together with ingredients you likely have on hand already. Here’s an overview of the ingredients you’ll need:
- Flour: Spoon and level the flour when measuring it, rather than scooping the measuring cup into the bag. This way, you won’t accidentally measure out too much.
- Sugar: Brown sugar is used in the crumb topping to add a slight caramel flavor, and granulated sugar sweetens the cake itself.
- Almonds: I used Blue Diamond Roasted Salted Almonds.
- Butter: You’ll need cold butter to make the crumble topping and softened butter to make the cake batter.
- Baking powder & baking soda: Helps the cake rise in the oven.
- Salt: Balances out the sweetness of the cake and enhances the raspberry-almond flavor.
- Eggs: Should be room temperature before making the cake.
- Vanilla extract: Pure vanilla gives the strongest flavor.
- Almond extract: Don’t add more than the recipe calls for, otherwise the cake will taste sickly sweet.
- Buttermilk: If you don’t have buttermilk on hand, you can make your own in about 5 minutes.
- Raspberries: I’ve only tested this recipe with fresh raspberries, so that’s what I recommend using in this cake.
How to Make Raspberry Almond Cake
The topping is simple to make with just a few easy ingredients: flour, brown sugar, chopped almonds, and some butter. You’ll mix the first three ingredients together and then cut in the cold butter. I prefer to make the topping first and then refrigerate it until I’m finished with the cake and ready to top it.
And then, of course, the cake. Beat together the butter and sugar until light and fluffy before adding in the eggs and extracts. Alternately add the buttermilk and dry ingredients to the butter mixture, mixing until just combined. Gently fold the raspberries into the batter last.
I tossed the raspberries with a little bit of flour. You’ll only need about two teaspoons of flour to coat them before folding them into the cake batter. This is important to prevent the raspberries all from sinking to the bottom of the cake. Trust me.
After you’ve spooned the batter into a greased 9-inch springform pan, sprinkle the crumble topping onto the cake and bake until done.
Can I Make This Cake in Advance?
This cake is really best eaten the same day that it’s prepared, but you can cover it and store it on the counter for a day or two. But, if I’m being honest it probably won’t last that long. At least it didn’t in my house.
- I always bake my crumb cakes in my 9-inch springform pan and you will need one for this recipe. I use my springform pan all of the time, it’s perfect for baking cakes because they release so easily from the pan.
- I used fresh raspberries in this recipe, but frozen berries may work as well. I imagine you’d need to add them to the batter frozen and add a few minutes to the bake time.
- If needed, cover the raspberry crumb cake loosely with foil around the 40-minute mark to prevent the top from becoming too dark.
More Crumb Cake Recipes to Try!
Raspberry Almond Cake
- 3/4 cup (95 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (100 grams) brown sugar
- 1/3 cup Blue Diamond Roasted Salted Almonds (roughly chopped)
- 6 tablespoons (85 grams) cold unsalted butter
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter (softened)
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup (180 ml) buttermilk
- 1 cup fresh raspberries
- 2 teaspoons all-purpose flour
To make the crumb topping:
- Add the flour, brown sugar, and chopped almonds to a large mixing bowl and mix until well combined.
- Cube the cold butter into small pieces and cut it into the mixture with a pastry blender or a fork until it resembles coarse crumbs. Transfer to the refrigerator until ready to use.
To make the cake:
- Preheat the oven to 350°F. Spray a 9-inch springform pan well with non-stick cooking spray. Set aside.
- In a large mixing bowl, mix together the 2 cups of flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar until light and fluffy.
- Mix in the eggs one at a time until fully incorporated. Add in the vanilla and almond extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
- With the mixer on low, add the flour mixture in three parts alternating with the buttermilk (starting and ending with the flour) and mix until combined. Make sure not to over mix the batter.
- Add the raspberries to a small mixing bowl and toss with the two teaspoons of flour until well coated. Gently fold the raspberries into the batter.
- Scoop the batter into the prepared springform pan and smooth it out evenly. Remove the crumb topping from the refrigerator and sprinkle it evenly over the top.
- Bake at 350°F for 45-55 minutes (mine is usually perfect at 50 minutes) or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil around the 40-minute mark to prevent the top from becoming too dark.
- Remove the cake from the oven and cool on a wire rack for at least 20 minutes before releasing it from the springform pan. Slice and enjoy!
This post is sponsored by Blue Diamond Almonds. Thank you for supporting the brands that make Live Well, Bake Often possible!