Raspberry and Almond Crumb Cake Recipe
Sometimes you just need a cake to have with a cup of tea for a lovely afternoon treat. This raspberry and almond crumb cake fits the bill every time. I love a cake that has fruit in it and the rich almond flavour combined with the sweetness from the crumb sugar and the crunch from the sliced almond topping creates a simple but indulgent every day cake. This lovely cake can be eaten alone or served with some cream, what more do you want? This super easy recipe is from one of my favourite baking blog - Sally's baking addiction!
Skip to the end for the recipe
Room temperature: Make sure the butter, eggs and sour cream are at room temperature before you start to ensure the ingredients mix together as evenly as possible. This can be achieved by leaving the ingredients on the kitchen counter for at least an hour before you begin baking.
Fruit: I used raspberries for this cake but you can swap it out for any other berry if you prefer. I think blueberries would work a treat.
Almonds: This recipe has a great almond hit from the addition of almond extract in the cake batter and the sliced almond on top.
Step by Step instructions
Step 1: Cream the butter and sugar together. Make sure the butter is at room temperature before creaming with the sugar to ensure they mix together well.
Step 2: Add the eggs and whisk until combined.
Step 3: Add the vanilla and almond extract and the room temperature sour cream and mix.
Step 4: Sieve together the plain flour, baking flour, baking powder and salt in a separate bowl, then add the dry ingredients to wet mixture. This should create a thick batter. Transfer to a 23 cm springform cake tin and level the top with the bake of a spoon.
Step 5: Add the raspberries on top of the cake mixture in the tin and then move on to prepping the crumb topping.
Step 6: Combine the sugar, cinnamon and flour together. Melt the butter in a pan and mix the melted butter into the dry mix using a folk until you get a crumb texture.
Step 7: Sprinkle the crumb sugar mix evenly on top of the raspberries followed by the sliced almonds.
Step 8: Bake at 177°C for 35-40 mins or until a skewer poked into the centre of the cake comes out clean.
Step 9: Sieve some icing sugar on top and enjoy! I served it with some single cream for an extra indulgent treat.
Verdict: I absolutely loved this cake. It was so soft and buttery, with a great almond flavour and fruity burst. It is perfect for a midday treat and is a really easy cake that can be made any day of the week without too much fuss. It tasted best on the day that it was baked but it was still great for a couple of days later when kept in an airtight container in the fridge. I can't wait to make it again. Give it a go and let me know what you think!
Recipe from Sally's Baking Addiction
Prep time: 20 mins, Bake time: 40 mins
166 g Plain flour
1 tsp Baking powder
1/4 tsp Baking soda
115 g Unsalted Butter (Softened to room temperature)
150 g Caster Sugar
2 Large eggs (Room temperature)
120 ml Full fat sour cream (Room temperature)
1 tsp Vanilla extract
3/4 tsp Almond extract
31 g Plain flour
50 g Light or dark brown sugar
1/4 tsp Ground cinnamon
30 g Unsalted butter (melted)
170 g Fresh raspberries (can use frozen but do not thaw)
65 g Sliced almonds
Icing sugar for dusting (optional)
3/4 tsp Almond extract
Preheat the oven to 177°C. Grease a 23 cm springform cake tin and line at the bottom with baking paper.
In a bowl cream together the room temperature butter with the sugar
Add the eggs and whisk until they are fully incorporated
Add the sour cream, vanilla extract and almond extract and mix. Be careful not to overmix.
In a separate bowl sieve together the plain flour, baking paper, baking soda and salt.
Add the dry mix to the bowl containing the wet ingredients.
Mix until you get a thick cake batter and transfer to the lined cake tin. Level the top with the back of lined spoon.
Add the raspberries on top of the cake batter in the cake tin
To make the topping, combine the brown sugar, cinnamon and plain flour together. Add the melted butter and mix with a fork to create the crumb topping.
Sprinkle the crumb topping evenly over the raspberries, then sprinkle on top the flaked almond slices
Bake for 35 - 40 mins until golden brown or a skewer poked into the centre comes out clean
Allow to cool slightly before serving and dust with some icing sugar for decoration
I served mine with cream for an extra indulgent treat but this is completely optional.
The cake will keep in the fridge for several days.
Check out my other fruity bakes