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!
- 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.
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