Raspberry Almond Crumb Cake
Indulge in the delightful flavors of this moist and tender Raspberry Almond Crumb Cake, topped with a delicious crumbly streusel for an irresistible crunch.
Ingredients
Cake Ingredients
- 1 cup unsalted butter Should be at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup fresh raspberries Use fresh ripe raspberries for best flavor
- 1/2 cup sliced almonds
Topping Ingredients
- 1/2 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup confectioners' sugar For dusting
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.
- In a separate bowl, mix the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
- Gently fold in the fresh raspberries and sliced almonds.
Baking
- Pour the batter into the prepared cake pan and smooth the top.
- In a small bowl, mix the brown sugar and ground cinnamon together. Sprinkle over the top of the batter.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool slightly in the pan before transferring it to a wire rack.
- Dust the top with confectioners' sugar for a beautiful presentation.
Notes
Store leftovers properly to keep the cake fresh. The quality of ingredients greatly influences the taste.