Simple and unassuming, this raspberry almond crumb cake is tender and buttery, a balanced contrast to the crunchy cinnamon crumbles on top. Paired with toasted almonds, juicy raspberries, and a dusting of confectioners’ sugar—I can say with confidence that it was love at first bite.
If you want to eat cake for breakfast, a perfectly moist yet crumbly coffee cake is your solution. And today’s raspberry almond crumb cake should absolutely be on your cake-for-breakfast radar. Each bite is soft and juicy and crunchy and sweet and buttery, with a little cinnamon, almonds, and raspberries. All of these textures and flavors together are a home run. Serve it as part of your Mother’s Day recipes or any day where a special homemade breakfast is craved. Like my New York-style crumb cake, there’s only 2 parts: cake and toppings. This is a must make recipe so let’s get started!
This Raspberry Almond Crumb Cake Is
- Soft, buttery, and moist
- Relatively easy to make
- Loaded with a cinnamon crumb topping
- Topped with raspberries and almonds
- A totally special homemade breakfast
- Loved by bakers around the world
Overview: How to Make Raspberry Almond Crumb Cake
Using my sour cream crumb cake as the base, we’ll add vanilla extract for flavor and to make the cake extra special, a little almond extract too. For the full recipe, scroll to the bottom of the page.
Raspberry Almond Crumb Cake Toppings
We’ll top our crumb cake with fresh raspberries, sliced almonds, and a buttery crumb topping—each adds something special!
Raspberries: I love raspberries and crumb cake together. The berries require zero prep, which I know you’ll appreciate first thing in the morning. Just dot them right on top of the cake batter. No sugar added, no pre-cooking, no extra steps. They pair wonderfully with the toasted almonds. Not into raspberries? A strawberry and rhubarb combination would be fantastic. Or even blueberries! Peeled and chopped apples or peaches would be equally delicious. And, you can leave off the raspberries and almonds for a plain crumb cake.
Sliced Almonds: These add a welcome crunch to each bite. Try toasting them for even more flavor.
Crumb Topping: The crumb topping comes together with flour, brown sugar, a little cinnamon, and butter. We’ll use melted butter, so there’s no cutting the butter into the dry ingredients with a pastry cutter. It’s so easy!
Best Pan to Use
This cake rises pretty tall, so I suggest using a springform pan. A 9×9-inch square baking pan works too. If you have a 9-inch cake pan that’s 2-3 inches deep, that could work as well. Though my first recommendation is a 9-inch springform pan. The removable sides make slicing the crumb cake easier, too!
If cake for breakfast is your thing, you’ll love trying my crumb coffee cake or crumb cake muffins next. Or if you can’t get enough of raspberries, my raspberry sweet rolls are calling your name!
Raspberry Almond Crumb Cake Recipe
Ingredients You’ll Need
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
- Whisk the flour, baking powder, baking soda, and salt together. Set aside.
- In a large bowl using a hand mixer or stand mixer fitted 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 up the bottom of the bowl with a rubber spatula as needed. Add the eggs, sour cream, vanilla extract, and almond extract. Beat on medium-high speed until combined. The mixture may look curdled; that’s ok. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread into prepared pan. Set aside.
- With a fork, mix the flour, brown sugar, and cinnamon together. Stir in the melted butter until crumbs form.
- Dot raspberries all over the top of the cake batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
- Remove the cake from the oven and set on a wire rack. Allow to slightly cool for a few minutes before slicing. I suggest serving with a dusting of confectioners’ sugar!
- Cover leftover cake tightly and store in the refrigerator for up to 5 days. Because of the fresh fruit, this cake is best within the first couple days.
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