Raspberry Almond Crumble Cake
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.
Ingredients
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
For serving
- Confectioners’ sugar, for dusting
- Blanched sliced almonds, toasted, optional
- Fresh raspberries, optional
Instructions
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.
To serve
- 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.
Nutrition
Serving: 1slice | Calories: 401kcal | Carbohydrates: 44g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 209mg | Fiber: 3g | Sugar: 21g