Delightful Raspberry Almond Crumb Cake: The Ultimate Brunch & Dessert Recipe
A symphony of sweet raspberries and aromatic almonds, crowned with a irresistible crumb topping. This Raspberry Crumb Cake is an exquisite choice for any brunch table or a decadent dessert!
As soon as spring arrives, my kitchen transforms into a vibrant hub of berry-infused creations. I find myself constantly drawn to the produce aisle, eager to stock up on plump, juicy berries. Whether enjoyed fresh, generously layered over creamy yogurt, or incorporated into my favorite baked goods, berries are an undeniable sign of warmer days and fresh flavors. I always have a few more berry recipes bubbling up, and they are truly outstanding. But today, our culinary spotlight shines brightly on the classic comfort of crumb cake – specifically, a delightful Raspberry Almond Crumb Cake that promises to become a new favorite.
The idea for a raspberry crumb cake has lingered in my thoughts for quite some time. While the simplicity of raspberries and a buttery crumble is inherently appealing, I felt it truly needed an extra touch to elevate it from simply good to truly unforgettable. That’s when inspiration struck: why not introduce the subtle yet distinct flavor and satisfying crunch of almonds to the topping? The result was spectacular! The chopped almonds woven into the crumb topping provide a wonderful textural contrast and a nutty depth that perfectly complements the tart sweetness of the raspberries. It’s this thoughtful addition that makes this cake stand out, adding an extra layer of deliciousness to every bite.
For achieving that ideal crunch and nuanced flavor in the crumb topping, I highly recommend using Blue Diamond Roasted Salted Almonds. While their flavored almonds, like the Honey Roasted variety, are often my first pick for snacking (and seriously addictive!), the roasted salted almonds offer a unique savory-sweet balance that enhances the overall profile of this cake without overpowering the delicate raspberry and almond extracts within the cake itself. Their quality and consistent flavor make them an excellent choice for baking, ensuring a premium crumb topping every time.
Essential Ingredients for Your Raspberry Almond Crumb Cake
Crafting this simple yet spectacular raspberry cake is wonderfully accessible, often requiring ingredients you might already have in your pantry. Here’s a detailed look at the key components and why each plays a vital role in achieving the perfect texture and flavor:
- All-Purpose Flour: The foundational structure of both the cake and the crumb topping. For accurate measurement and a consistent result, always spoon your flour into the measuring cup and then level it with a straight edge, rather than scooping directly from the bag. This prevents over-measuring, which can lead to a dense or dry cake.
- Sugars: We utilize two types of sugar for optimal flavor and moisture. Brown sugar is incorporated into the crumb topping, lending a delightful hint of caramel and a moist, tender texture to the crumble. Granulated sugar sweetens the cake batter, ensuring a balanced sweetness that doesn’t overpower the fruit.
- Almonds: As previously mentioned, Blue Diamond Roasted Salted Almonds are my top recommendation for the crumb topping. Their robust flavor and satisfying crunch are paramount. Roughly chopping them ensures a good distribution of texture throughout the crumble.
- Butter: The type and temperature of butter are crucial for different parts of this recipe. You’ll need cold butter, cut into small cubes, for the crumb topping. This helps create distinct, crisp crumbs when cut into the dry ingredients. For the cake batter, softened unsalted butter is essential for proper creaming with the sugar, resulting in a light and airy cake texture.
- Baking Powder & Baking Soda: These chemical leavening agents are the unsung heroes responsible for the cake’s beautiful rise and tender crumb. Baking powder activates with moisture, while baking soda reacts with an acidic ingredient (like buttermilk) to produce carbon dioxide, creating tiny air pockets that lighten the cake.
- Salt: A small but mighty ingredient, salt doesn’t just add savoriness; it meticulously balances the sweetness of the cake and, more importantly, enhances the delicate, aromatic raspberry-almond flavors, making them truly sing.
- Eggs: Large eggs, brought to room temperature before mixing, are vital. Room temperature eggs emulsify more easily with the butter and sugar, creating a smoother, more uniform batter and contributing to the cake’s overall structure and moisture.
- Vanilla Extract: Pure vanilla extract provides a foundational layer of warm, classic flavor that complements almost any baked good. It adds depth and complexity to the overall taste profile.
- Almond Extract: This is where the “almond” in Raspberry Almond Cake truly shines! Almond extract delivers a potent, sweet, and nutty aroma. However, it’s very strong, so it’s crucial to adhere to the recipe’s specified amount. Adding too much can result in an overly sweet or even medicinal flavor, detracting from the cake’s delicate balance.
- Buttermilk: Buttermilk is a secret weapon for tender, moist cakes. Its acidity tenderizes the gluten in the flour and reacts with the baking soda, contributing to a wonderfully light crumb. If you don’t have buttermilk on hand, don’t fret! You can easily make your own in about 5 minutes by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for a few minutes until it curdles slightly.
- Raspberries: For the best results and brightest flavor, I have exclusively tested this recipe with fresh raspberries, and that is what I wholeheartedly recommend. Their natural tartness and juicy texture are perfect for this cake. While frozen raspberries might technically work, they can release more water during baking, potentially altering the cake’s texture. If you must use frozen, see the tips section for guidance.
Crafting Your Perfect Raspberry Almond Cake: A Step-by-Step Guide
Making this delightful raspberry almond cake is a straightforward process, broken down into two main parts: the flavorful crumb topping and the tender cake batter. Let’s walk through each step to ensure your baking success.
Creating the Irresistible Crumb Topping
The crumb topping is a simple yet essential element that adds texture, sweetness, and that wonderful almond crunch. It comes together with just a few easy ingredients: flour, brown sugar, chopped almonds, and cold butter.
First, combine the all-purpose flour, brown sugar, and your roughly chopped Blue Diamond Roasted Salted Almonds in a large mixing bowl. Whisk these dry ingredients together until they are well combined. Next, you’ll introduce the cold butter. It’s crucial that the butter is cold and cut into small cubes. This cold butter is then “cut into” the dry mixture using a pastry blender, two knives, or even your fingertips. The goal is to work the butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces of butter remaining. These butter pieces are what create that signature crumbly texture when baked. I always prefer to prepare the crumb topping first and then immediately transfer it to the refrigerator. Chilling the topping prevents the butter from melting too quickly in the oven, ensuring a crispier, more defined crumble.
Preparing the Tender Raspberry Almond Cake Batter
Now for the star of the show – the moist and flavorful cake! Begin by creaming together the softened unsalted butter and granulated sugar in a large mixing bowl until the mixture becomes light, fluffy, and pale in color. This step incorporates air into the batter, which contributes to a tender cake. Next, incorporate the eggs, adding them one at a time and mixing well after each addition until fully combined. Follow with the vanilla and almond extracts, ensuring they are thoroughly mixed in. Don’t forget to scrape down the sides of the bowl periodically to ensure all ingredients are evenly incorporated.
In a separate bowl, you will have already combined your dry ingredients: the remaining all-purpose flour, baking powder, baking soda, and salt. Now, you’ll alternately add these dry ingredients and the buttermilk to the butter mixture, beginning and ending with the flour. This means you’ll add about a third of the flour mixture, mix until just combined, then half of the buttermilk, mix, then another third of the flour, the remaining buttermilk, and finally the last third of the flour. The key here is to mix on low speed and only until just combined. Overmixing the batter can develop the gluten too much, leading to a tough and dry cake. We want a moist, tender crumb.
Finally, it’s time to gently fold in the fresh raspberries. To prevent the raspberries from sinking to the bottom of the cake during baking – a common issue that can leave you with a plain top and a dense, berry-heavy bottom – there’s a simple yet effective trick: toss the raspberries with a small amount of flour, typically about two teaspoons, until they are lightly coated. This light flour coating creates a barrier that helps the berries suspend more evenly throughout the batter. Once coated, carefully fold the raspberries into the batter using a spatula, being careful not to crush them.
Baking Your Crumb Cake to Perfection
Once your batter is ready, spoon it evenly into a greased 9-inch springform pan. Smooth the top with your spatula. Retrieve your chilled crumb topping from the refrigerator and generously sprinkle it evenly over the cake batter, ensuring good coverage. Then, bake your cake in a preheated oven until a toothpick inserted into the center comes out clean, indicating it’s fully cooked. The golden-brown crumb topping and fragrant aroma will let you know it’s almost done!
Can I Make This Raspberry Almond Crumb Cake in Advance?
While this Raspberry Almond Crumb Cake is truly at its peak and most delicious when enjoyed the same day it’s baked, its fantastic flavors do hold up reasonably well for a short period. You can cover the cake tightly and store it at room temperature on your counter for about 1 to 2 days. The crumb topping might lose a little bit of its initial crispness, but the cake itself will remain wonderfully moist and flavorful. However, speaking from personal experience, it’s highly unlikely this delicious cake will last that long in your home. It certainly doesn’t in mine!
For longer storage, especially if you want to prepare ahead for guests or simply enjoy it over several days, you can freeze individual slices or even the whole cake. Once cooled completely, wrap slices tightly in plastic wrap and then aluminum foil before placing them in a freezer-safe bag or container. This method helps prevent freezer burn and preserves the cake’s quality for up to 1-2 months. Thaw frozen slices at room temperature or gently warm them in the microwave for a fresh-baked taste.
Expert Baking Tips for a Flawless Crumb Cake
Achieving a perfect crumb cake every time is easier with a few tried-and-true baking tips:
- The Essential Springform Pan: I exclusively bake my crumb cakes, including this Raspberry Almond Crumb Cake, in a 9-inch springform pan. This type of pan is incredibly useful, especially for cakes with delicate toppings or sides. The removable sides make it remarkably easy to release the cake without damaging its structure or the beautiful crumb topping. If you don’t own one, it’s a worthwhile investment for any avid baker.
- Using Frozen Berries: While I’ve tested this specific recipe with fresh raspberries and recommend them for the best results, frozen berries can be a suitable alternative. If you choose to use frozen raspberries, there are a few considerations:
- Do Not Thaw: Add the frozen berries directly to the batter. Thawing them first can cause them to release too much liquid, which can make your cake soggy.
- Increase Flour Coating: You might want to increase the amount of flour you toss the frozen berries in by an extra teaspoon or two, as frozen berries tend to release more moisture.
- Adjust Bake Time: Frozen berries will lower the overall temperature of your cake batter, potentially adding a few extra minutes to the bake time. Keep an eye on it and test for doneness with a toothpick.
- Preventing Over-Browning: Crumb toppings can sometimes brown faster than the cake itself bakes, especially towards the end of the baking cycle. To prevent the top from becoming too dark or even burning, loosely cover the raspberry crumb cake with a piece of aluminum foil around the 40-minute mark (or when you notice it’s reached your desired golden-brown color). This creates a shield that protects the topping while allowing the cake to finish baking through.
- Room Temperature Ingredients: Beyond the eggs and softened butter, ensure other dairy ingredients like buttermilk are also at room temperature. This helps all ingredients emulsify smoothly, creating a uniform batter and a finer crumb.
- Don’t Overmix: As mentioned in the instructions, overmixing the cake batter, especially after adding flour, can lead to a tough cake. Mix only until the ingredients are just combined.
- Cooling is Key: While tempting to slice into a warm cake, allowing it to cool on a wire rack for at least 20 minutes (or as directed) before removing it from the springform pan and slicing allows the cake to set properly, making it easier to handle and preventing it from crumbling.
Delightful Variations for Your Crumb Cake
This Raspberry Almond Crumb Cake recipe is wonderfully versatile! Once you’ve mastered the basic technique, feel free to experiment with different flavors:
- Other Berries: Substitute raspberries with an equal amount of fresh blueberries, blackberries, or even chopped strawberries for a different fruit profile.
- Citrus Zest: Add 1-2 teaspoons of fresh lemon or orange zest to the cake batter for a brighter, more aromatic flavor that pairs beautifully with berries.
- Nutty Alternatives: While almonds are fantastic, try substituting them with chopped pecans or walnuts in the crumb topping for a different nutty dimension.
- Glaze It Up: For an extra touch of sweetness and moisture, consider drizzling a simple almond or vanilla glaze over the cooled cake. Whisk together powdered sugar, a splash of milk, and a tiny bit of almond or vanilla extract until smooth.
More Crumb Cake Recipes to Try!
If you’ve fallen in love with the comforting charm of crumb cakes, you’re in luck! There are many variations to explore that are perfect for any season or occasion. Here are a few more favorites to inspire your baking:
- Pumpkin Crumb Cake
- Banana Crumb Cake
- Classic Coffee Cake
- Apple Coffee Cake
Raspberry Almond Cake
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Ingredients
Crumb Topping:
- 3/4 cup (95 grams) all-purpose flour (spooned & leveled)
- 1/2 cup (100 grams) brown sugar
- 1/3 cup Blue Diamond Roasted Salted Almonds (roughly chopped)
- 6 tablespoons (85 grams) cold unsalted butter
Raspberry Cake:
- 2 cups (250 grams) all-purpose flour (spooned & leveled)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 grams) unsalted butter (softened)
- 3/4 cup (150 grams) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3/4 cup (180 ml) buttermilk
- 1 cup fresh raspberries
- 2 teaspoons all-purpose flour
Instructions
To make the crumb topping:
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Add the flour, brown sugar, and chopped almonds to a large mixing bowl and mix until well combined.
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Cube the cold butter into small pieces and cut it into the mixture with a pastry blender or a fork until it resembles coarse crumbs. Transfer to the refrigerator until ready to use.
To make the cake:
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Preheat the oven to 350°F. Spray a 9-inch springform pan well with non-stick cooking spray. Set aside.
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In a large mixing bowl, mix together the 2 cups of flour, baking powder, baking soda, and salt. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a hand-held mixer, beat the butter and granulated sugar until light and fluffy.
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Mix in the eggs one at a time until fully incorporated. Add in the vanilla and almond extract and continue mixing until well combined, scraping down the sides of the bowl as needed.
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With the mixer on low, add the flour mixture in three parts alternating with the buttermilk (starting and ending with the flour) and mix until combined. Make sure not to over mix the batter.
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Add the raspberries to a small mixing bowl and toss with the two teaspoons of flour until well coated. Gently fold the raspberries into the batter.
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Scoop the batter into the prepared springform pan and smooth it out evenly. Remove the crumb topping from the refrigerator and sprinkle it evenly over the top.
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Bake at 350°F for 45-55 minutes (mine is usually perfect at 50 minutes) or until a toothpick inserted into the center comes out clean. If needed, cover loosely with foil around the 40-minute mark to prevent the top from becoming too dark.
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Remove the cake from the oven and cool on a wire rack for at least 20 minutes before releasing it from the springform pan. Slice and enjoy!
Notes
This post is sponsored by Blue Diamond Almonds. Thank you for supporting the brands that make Live Well, Bake Often possible!