This raspberry almond crumble cake is made with toasted ground almonds, fresh or frozen raspberries, and a brown sugar streusel topping. It’s an easy dessert, but we’d happily nosh on it at breakfast, too.
Even though I love making layer cakes, sometimes all you need is a simple, quick, delicious dessert. And that’s exactly what this raspberry almond crumble cake is all about. It’s tender, moist, buttery, and topped with my favorite fruit and crunchy streusel. It can almost pass for a breakfast meal, right? For a richer flavor, don’t skip toasting the nuts. Trust me, it makes all the difference.—Ana Zelić
Raspberry Almond Crumble Cake FAQs
Dump the ground almonds or almond flour into a small skillet. Turn the heat to medium, and, using a heat resistant spatula, break up any clumps then stir continuously. The almond flour will take a while to toast, but when it does, it happens very quickly. So, don’t walk away or check texts, otherwise, it’ll scorch.
The minute you see the almond flour taking on color, remove the pan from the heat, and continue to stir. If the flour isn’t as toasted as you’d like, return the skillet to the heat for a brief bit, remove it, and stir. Repeat until the desired toastiness is achieved, then transfer to a plate to cool completely.
As Ana says, this cake is best when warm. But if you have leftover cake, cover it well and slide it in the fridge. It’ll last for several days. Just make sure to let the cake come back to room temperature before serving.
Raspberry Almond Crumble Cake
For the streusel
- Scant 3/4 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon fine sea salt
- 4 tablespoons (2 oz) unsalted butter melted
For the cake
- Cooking spray or butter for the pan
- Scant 1 1/4 cups all-purpose flour
- 1 3/4 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon fine sea salt
- 3/4 cup ground almonds or almond flour toasted and cooled to room temperature
- 1/2 cup full-fat sour cream at room temperature
- 3 tablespoons mild vegetable oil
- 1/4 cup whole milk at room temperature
- 1/2 teaspoon vanilla extract
- 6 tablespoons (3 oz) unsalted butter softened to room temperature
- 2/3 cup light brown sugar
- 2 large eggs at room temperature
- 1 1/4 cups (5.5 oz) fresh or frozen (not thawed) raspberries
- Confectioners’ sugar for dusting
- Blanched sliced almonds toasted, optional
- Fresh raspberries optional
Make the streusel
- In a medium bowl, sift together the flour, brown sugar, and salt. Gradually add the melted butter while stirring with a fork until the mixture starts clumping together. Chill in the refrigerator while making the cake.
Make the cake
- Preheat the oven to 350°F (175°C). Spray or butter a 9-inch (23-cm) round springform pan and line with a circle of parchment paper.
- In a medium bowl, sift together the flour, baking powder, cinnamon, and salt. Add the toasted ground almonds or almond flour and whisk to combine. In a small bowl, lightly whisk the sour cream, vegetable oil, milk, and vanilla together.
- In a large bowl, using an electric hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and brown sugar on medium-high speed until the mixture turns pale and fluffy, 3 to 4 minutes.
- Add the eggs, 1 at a time, making sure each is fully combined before adding the next. Scrape the sides of the bowl a couple of times with a silicone spatula to make sure everything is getting mixed nicely.
- Reduce the speed to low and beat in the flour mixture in three additions, alternating with the sour cream mixture. After each addition, beat the mixture just until everything is incorporated to avoid overmixing the batter.
- Scrape the batter into the prepared pan and spread evenly. Scatter the raspberries on top and sprinkle with the chilled streusel.
- Bake until the cake is springy on top and a skewer inserted into the middle comes out mostly clean, 40 to 50 minutes.
- Remove the cake from the pan and place it on a serving plate. Dust lightly with confectioners' sugar and top with sliced almonds and raspberries, if using. While best served fresh and warm, the cake will keep in the fridge for several days, covered, but be sure to take it out of the fridge at least an hour before serving.
Recipe Testers’ Reviews
WOW. This seemingly simple cake is SO GOOD. Perfect texture (a bit of crumble and some moist crumbs and fresh raspberries) and wonderful flavours (the toasted almonds and the raspberries go so well together!) It’s great the day it’s made but good the next day, too. On its own, with a little drizzled pouring cream or even ice cream, it’s a homey dessert that is easy to make but doesn’t taste like it!
This raspberry almond crumble cake is an easy recipe that could be in regular rotation for even novice bakers. And the best part is that most of the ingredients are things most of us have in our pantry and refrigerator.
It could easily be made with blackberries or fresh peaches in the summer. Serve it for breakfast, tea or with a scoop of vanilla ice cream for an impressive dessert. You could even use yogurt in place of sour cream if you found yourself without. One addition I would make would be to add 1/2 teaspoon of almond extract for a little extra almond flavor that pairs so well with the fruit.
Honestly, I think this raspberry almond crumble cake is good and easy to make. It’s similar to coffee cake and has a moist texture. My family wanted more fruit and I wanted more almond flavor in the cake. So, if your family is like mine, you can add more fruit and maybe even add different types of berries, too. I might add a touch of almond extract or even amaretto and also maybe some toasted sliced almonds on top, if I make this cake again.
This raspberry almond crumble cake recipe is easy to follow and presents beautifully. The raspberry and streusel combination, of lightly sweet fruit with a buttery crumb top was the best part.
The recipe is laid out well and easy to follow. Now, I did use a hand mixer as the recipe suggests but would have preferred the stand mixer to be a bit more hands-free when adding the wet and dry ingredients together. It would be worth lugging the machine out of the cupboard. Considering the inclusion of ground almonds, this is more of a cake-y recipe, with the cinnamon being barely perceptible.
Originally published February 22, 2022