Raspberry Crumble Cake
Calling all bakers and dessert enthusiasts! Let's venture into the delightful world of Raspberry Crumble Cake, a sweet symphony where tart juicy berries meet a buttery, golden crumble top. This isn't just a recipe; it's an experience, a warm hug on a frosty day, a comforting melody for your taste buds.
Ingredients
For the cake:
- 1 ⅓ cups 166 grams all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup 115 grams unsalted butter, softened at room temperature
- ¾ cup 150 grams granulated sugar
- 2 large eggs at room temperature
- ½ cup 120 milliliters full-fat sour cream, at room temperature
- 1 teaspoon pure vanilla extract
- ¾ teaspoon almond extract
For the topping:
- ¼ cup 31 grams all-purpose flour
- ¼ cup 50 grams packed light or dark brown sugar
- ¼ teaspoon ground cinnamon
- 2 tablespoons 30 grams unsalted butter, melted
- 1 heaping cup 170 grams fresh or frozen raspberries (no need to thaw)
- ¾ cup 65 grams 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: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl using a hand mixer or stand mixer 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 bottom of the bowl as needed.
- Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture might look curdled, but that's okay. Scrape down the sides and bottom of the bowl as needed.
- With the mixer on low speed, mix in the dry ingredients until just smooth. Don't overmix; the batter will be thick.
- Spread the batter into the prepared pan.
- Make the crumb topping: In a small bowl, mix the flour, brown sugar, and cinnamon together with a fork. Stir in the melted butter until crumbs form.
- Scatter the raspberries over the cake batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
- Take the cake out of the oven and place it on a wire rack. Let it cool slightly for a few minutes before slicing. Dust with confectioners' sugar before serving, if desired.
Notes
- Use ingredients at room temperature.
- You can freeze the baked and cooled cake for up to 3 months. Thaw it at room temperature before dusting it with confectioners' sugar and serving.
- Substitute plain, full-fat yogurt for sour cream if needed.
- Use frozen raspberries instead of fresh ones; no need to thaw them.
- To prevent the raspberries from sinking, toss them with a little flour before adding them to the batter.