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Raspberry Almond Crumb Cake

Raspberry Almond Crumb Cake

  • Author: Haley
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 1x 9x9 cake 1x


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!




  • 3 cups all purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 cup granulated sugar
  • 1/4 cup light brown sugar
  • 2 eggs
  • 1 cup plain, whole milk greek yogurt
  • 1/4 tsp almond extract
  • 1/2 tsp vanilla extract
  • 3/4 cup vegetable oil


  • 2 cups fresh raspberries


  • 1/2 cup light brown sugar
  • 1/2 cup all purpose flour
  • 1/2 tsp cinnamon
  • 1/4 cup unsalted butter, cold, cubed
  • 1/4 tsp salt
  • 1/2 cup sliced almonds
  • Powdered sugar for serving (if desired)


  1. Preheat your oven to 350℉ and line and grease a 9x9 baking pan.
  2. To make the cake batter:
    1. In one bowl, combine the dry ingredients - flour, baking powder, salt.
    2. 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.
    3. Add the dry ingredients into the wet and combine (will be a thick batter).
    4. Pour into the batter into the prepped 9x9 pan and spread into an even layer.
  3. Top the batter layer with the 2 cups of fresh raspberries in an even, single layer.
  4. To make the crumb topping:
    1. 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.
  5. 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!