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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.
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 10 Servings
Course: Dessert
Cuisine: American
Calories: 500
Ingredients Method Notes

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

Method
 

  1. Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
  2. Make the cake: In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. With the mixer on low speed, mix in the dry ingredients until just smooth. Don't overmix; the batter will be thick.
  6. Spread the batter into the prepared pan.
  7. 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.
  8. Scatter the raspberries over the cake batter. Sprinkle the crumbs and sliced almonds on top.
  9. 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.
  10. 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.