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    Home » Desserts

    Raspberry Almond Crumb Cake

    Published: Aug 3, 2020 » Modified: Jun 8, 2021 by Haley » This post may contain affiliate links

    Jump To Recipe Print Recipe

    This raspberry almond crumb cake combines a moist, thick cake as the base and is topped with bright fresh raspberries and a cinnamon-y, almond packed, buttery crumb topping. Can't go wrong!

    Raspberry Almond Crumb Cake

    INGREDIENT NOTES:

    • All purpose flour: My go-to.
    • Baking powder: For the rise!
    • Granulated & brown sugar: The combination of both sugars makes for a great flavor.
    • Greek yogurt: Greek yogurt reallllllly is just amazing for aiding in a moist cake.
    • Almond extract: Raspberry and almond pair deliciously. This crumb cake is topped with almonds, but also using almond extract in the cake itself really brings that flavor home.
    • Vanilla extract: Always!
    • Eggs: Use large eggs for this recipe, room temp is best but not necessary here.
    • Vegetable oil: Vegetable is just typically what I have on hand but you can just as easily use canola or another neutral oil.
    • Fresh raspberries: Fresh is best as they burst when they're baked and become the most delicious raspberry layer.
    • Sliced almonds: Not only do almonds taste great with raspberries as mentioned above, but when these bake with the crumb topping they become even crunchier and deeper in flavor. So good.
    • Unsalted butter: To perfectly achieve the crumbly topping, the butter should be cold when you combine it with the other topping ingredients.
    • Raspberry Almond Crumb Cake
    • Raspberry Almond Crumb Cake

    HOW TO MAKE THIS RASPBERRY ALMOND CRUMB CAKE:

    First you'll want to preheat your oven to 350℉ and line and grease a 9x9 baking pan.

    Start by making the batter. Combine the dry batter ingredients (flour, baking powder, salt) in one bowl. Then in a separate bowl, combine first the eggs and both sugars. Once those are combined, add in the remaining wet ingredients (Greek yogurt, extracts, canola oil). Mix those together then mix in the dry ingredients. The batter will be pretty thick! Pour the batter into the greased and lined baking pan.

    Top with the fresh raspberries in a single, even layer. Then in a small bowl combine all the ingredients for the crumb topping (light brown sugar, flour, cinnamon, butter, salt, almonds). Work together with your hands until it looks like a sandy consistency with some larger chunks of butter still remaining. Sprinkle evenly on top of the raspberry layer.

    Bake for 50-55 minutes until top is golden brown and a toothpick inserted into the center comes out clean. Allow to cool in the pan for at least 15 minutes.

    SOME OTHER FRUITY BAKED GOODS:

    • Strawberry peanut butter bars
    • Lemon blueberry yogurt loaf
    • Strawberry & raspberry cardamom biscuit cobbler
    • Apple & blueberry pecan crumble
    Raspberry Almond Crumb Cake
    Print Recipe Pin Recipe

    Raspberry Almond Crumb Cake

    This raspberry almond crumb cake combines a moist, thick cake as the base and is topped with bright fresh raspberries and a cinnamon-y, almond packed, buttery crumb topping. Can't go wrong!
    5 from 1 vote
    Prep time: 15 mins
    Cook time: 50 mins
    Total time: 1 hr 5 mins
    Yield: 9 servings
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    INGREDIENTS 

    FOR THE CAKE:

    • 3 cups all purpose flour
    • 2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup granulated sugar
    • ¼ cup light brown sugar
    • 2 eggs
    • 1 cup plain whole milk greek yogurt
    • ¼ teaspoon almond extract
    • ½ teaspoon vanilla extract
    • ¾ cup vegetable oil

    RASPBERRY LAYER:

    • 2 cups fresh raspberries

    CRUMB TOPPING:

    • ½ cup light brown sugar
    • ½ cup all purpose flour
    • ½ teaspoon cinnamon
    • ¼ cup unsalted butter cold, cubed
    • ¼ teaspoon salt
    • ½ cup sliced almonds
    • Powdered sugar for serving if desired

    INSTRUCTIONS

    • Preheat your oven to 350℉ and line and grease a 9x9 baking pan.

    To make the cake batter:

    • In one bowl, combine the dry ingredients - flour, baking powder, salt.
    • In another bowl, mix together the eggs, granulated sugar, and light brown sugar until combined and smooth. Then mix in the yogurt, almond and vanilla extracts, and vegetable oil.
    • Add the dry ingredients into the wet and combine (will be a thick batter).
    • Pour into the batter into the prepped 9x9 pan and spread into an even layer.
    • Top the batter layer with the 2 cups of fresh raspberries in an even, single layer.

    To make the crumb topping:

    • Combine all topping ingredients in a bowl and work together with your hands or a pastry cutter until you have a sand-like consistency with some larger butter chunks.
    • Bake for 50-55 minutes, until golden brown and a toothpick comes out clean when inserted into the center. Allow to cool in the pan at least 15 minutes before removing. Serve with a sprinkle of powdered sugar if desired!

    NUTRITION ESTIMATE PER SERVING

    Calories: 690kcal | Carbohydrates: 94g | Protein: 11g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 439mg | Potassium: 241mg | Fiber: 5g | Sugar: 42g | Vitamin A: 220IU | Vitamin C: 7mg | Calcium: 127mg | Iron: 4mg
    Course: Brunch, Dessert
    Cuisine: American
    Keyword: cake
    Author: Haley
    DID YOU TRY THIS RECIPE?Tag @cozycravings and use #cozycravings

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    Reader Interactions

    Comments

    1. Laura

      August 03, 2020 at 5:55 pm

      5 stars
      WOW. This raspberry almond crumb cake looks so good I miiiiight just have to make it tonight!

      Reply
      • Haley

        August 10, 2020 at 2:50 pm

        Thank you! Hope you love it!

        Reply
    2. Silvie

      August 03, 2020 at 6:10 pm

      Amazing!!! These look insanely delicious!

      Reply
      • Haley

        August 10, 2020 at 2:51 pm

        Thank you!!

        Reply
    3. Becca

      August 03, 2020 at 9:30 pm

      5 stars
      Wow! The cake, the raspberry, the crumble! All the heart eye emojis couldn't do it justice!

      Reply
      • Haley

        August 10, 2020 at 2:51 pm

        Thank you! I couldn't stop eating it! SO delicious.

        Reply
        • miss sarah furneaux

          February 05, 2021 at 3:11 pm

          Can yoy use frozen fruit?

          Reply
          • Haley

            February 07, 2021 at 5:39 pm

            Yes you can! Use it straight from frozen - don't defrost it first.

            Reply
    4. Rylee

      August 03, 2020 at 10:46 pm

      5 stars
      HELLO NEW FAVORITE CAKE! Seriously perfect texture and so gorgeous!

      Reply
      • Haley

        August 10, 2020 at 2:51 pm

        😊😊 Thank you!

        Reply
    5. Sarah

      August 04, 2020 at 3:10 pm

      5 stars
      The yogurt and oil combo in the cake makes it perfectly light and fluffy. Adding this recipe to my frequent summer rotation!

      Reply
      • Haley

        August 10, 2020 at 2:52 pm

        Yes exactly!! So moist.

        Reply
    6. Sara Lynn

      August 04, 2020 at 5:02 pm

      5 stars
      Omg, I want to eat all of this! Sounds so good!

      Reply
      • Haley

        August 10, 2020 at 2:55 pm

        😊 Thank you!!

        Reply
    7. Kat

      August 28, 2020 at 10:30 pm

      5 stars
      I could eat this crumb cake for breakfast and dessert every day!

      Reply
      • Haley

        September 03, 2020 at 7:17 pm

        Same same same!

        Reply

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