Raspberry Almond Crumble Cake Recipe Perfect for Dessert

Have you ever taken a bite of something so perfect that it feels like a warm hug? This Raspberry Almond Crumble Cake is exactly that kind of dessert. With juicy raspberries and a buttery almond crumble topping, this cake strikes the balance between sweet and tangy, soft and crunchy. It’s a showstopper for gatherings, yet simple enough to whip up for a cozy night in. Trust me—you’ll be coming back for seconds!

Whether you’re baking for a special occasion or just want a treat to pair with your coffee, this recipe has you covered. Plus, it’s one of those desserts that always looks Pinterest-worthy with its golden crumble and vibrant berries. Let’s dive into why this cake deserves a spot in your recipe book (or your heart!).

The Story Behind Raspberry Almond Crumble Cake

Raspberry Almond Crumble Cake has roots in the tradition of pairing fruit with nuts to create rich, textured desserts. Almonds, with their delicate nuttiness, have long been a favorite in European baking, especially in tarts and cakes. Raspberries, on the other hand, add a bright and tangy pop that’s hard to resist. Combine the two, and you get a dessert that’s both timeless and trendy.

This recipe holds a special place in my heart. My grandmother used to bake something similar for summer picnics, using whatever fruit was in season. I’ve adapted her recipe to include raspberries because they’re my favorite berry (and who can resist their jewel-like color?). The almond crumble topping is my little addition, inspired by my love for texture in desserts. Every bite feels like a celebration of flavors and memories.

Perfect for summer when raspberries are fresh and abundant, or even in the cooler months using frozen berries, this cake is versatile year-round. It’s become my go-to dessert for potlucks, birthdays, and those “just because” baking days. You’ll love how easy it is to make and how impressive it looks when served!

Ingredients You’ll Need

Let’s talk ingredients! Each one plays a crucial role in making this Raspberry Almond Crumble Cake irresistible.

• Raspberries: Fresh raspberries are ideal for their vibrant flavor, but frozen ones work just as well. Look for plump, brightly colored berries that are firm yet juicy. If using frozen, don’t thaw them—toss them in straight from the freezer.
• Almond Flour: Adds a nutty depth and keeps the cake moist. You can substitute with ground hazelnuts or even use regular flour if needed, though the flavor won’t be quite the same.
• All-Purpose Flour: Provides structure to the cake. For gluten-free adaptations, use a 1:1 gluten-free flour mix.
• Butter: Unsalted butter is best to control the salt levels. It should be cold for the crumble topping and softened for the cake batter.
• Granulated Sugar: Sweetens the cake without overpowering the raspberries’ tartness. You could swap for coconut sugar or brown sugar for a deeper flavor.
• Eggs: Help bind the cake and give it a tender crumb. Large eggs are ideal here.
• Vanilla Extract: Adds warmth and rounds out the flavors. Pure vanilla extract is worth the splurge.
• Sliced Almonds: These are sprinkled on top for crunch and visual appeal. You can skip them if you’re not a fan or replace them with chopped pecans.
• Baking Powder and Salt: Essential for a light and fluffy cake texture.

Pro tip: If you have leftover raspberries, save a few to garnish the cake before serving. It adds a fresh burst of color!

Kitchen Equipment Needed

Here’s a quick list of tools to make your Raspberry Almond Crumble Cake:

• 9-inch springform pan: This is the best option for easy release and presentation.
• Mixing bowls: One for the crumble and one for the cake batter.
• Electric mixer: Speeds up creaming the butter and sugar, though a whisk and some elbow grease work in a pinch.
• Spatula: For folding ingredients gently.
• Measuring cups and spoons: Accuracy is key in baking!
• Pastry cutter or fork: To make the crumble topping.

If you don’t have a springform pan, you can use an 8×8 square pan—just keep an eye on the baking time since it might be slightly shorter.

How to Make Raspberry Almond Crumble Cake

1. Preheat the oven: Set it to 350°F (175°C). Grease your springform pan with butter or line it with parchment paper.
2. Make the crumble topping: In a bowl, combine 1/2 cup (60g) almond flour, 1/4 cup (30g) all-purpose flour, 1/4 cup (50g) granulated sugar, and 1/4 cup (57g) cold butter, cut into cubes. Use a pastry cutter or fork to create a crumbly texture. Stir in 1/4 cup (25g) sliced almonds and set aside.
3. Prepare the cake batter: In a large mixing bowl, cream 1/2 cup (115g) softened butter with 3/4 cup (150g) granulated sugar until fluffy. Beat in 2 large eggs, one at a time, followed by 1 teaspoon vanilla extract.
4. Mix dry ingredients: In a separate bowl, whisk together 1 cup (120g) all-purpose flour, 1/2 cup (60g) almond flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
5. Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix!
6. Add raspberries: Gently fold in 1 cup (150g) fresh or frozen raspberries, being careful not to crush them.
7. Assemble the cake: Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle the crumble topping evenly over the batter.
8. Bake: Place the pan in the oven and bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean. The crumble should be golden brown.
9. Cool: Allow the cake to cool in the pan for 10 minutes, then release the springform and transfer to a wire rack to cool completely.

Serve slices with a dollop of whipped cream or a scoop of vanilla ice cream. It’s pure bliss!

Cooking Tips & Techniques

Here are a few tricks to make sure your Raspberry Almond Crumble Cake turns out perfectly:

• Use cold butter for the crumble: Cold butter ensures a crumbly texture; soft butter will make it greasy.
• Don’t overmix the batter: Overmixing can make the cake dense. Stir until the dry ingredients are just incorporated.
• Check your oven temp: Ovens can vary, so keep an eye on the cake during baking. If the top browns too quickly, tent it with foil.
• Frozen raspberries trick: Toss frozen raspberries in a little flour before folding them into the batter to prevent sinking.
• Let it cool completely: Cutting while warm can make the cake crumble. Patience pays off here!

Variations & Adaptations

If you want to change things up, here are some ideas:

• Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour.
• Berry swap: Substitute raspberries with blueberries, blackberries, or chopped strawberries.
• Nut-free version: Skip the almond flour and topping; use regular flour and a streusel made with oats instead.
• Zesty addition: Add a teaspoon of lemon zest to the batter for a citrusy kick.
• Chocolate twist: Sprinkle mini chocolate chips over the crumble before baking for extra indulgence.

I’ve tried the lemon zest variation, and it’s absolutely delightful—bright and refreshing!

Serving & Storage Suggestions

This cake is best served slightly warm or at room temperature. Here’s how to serve and store it:

• Serving: Pair with whipped cream, powdered sugar dusting, or vanilla ice cream. A few fresh raspberries on top make it extra pretty!
• Storage: Keep leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw at room temperature or pop in the microwave for a quick dessert.
• Reheating: Warm slices in a 300°F (150°C) oven for 5-7 minutes to refresh the texture.

Notes: The flavors deepen over time, so the cake is even tastier the next day!

Nutritional Information & Benefits

Here’s a rough estimate of the nutritional breakdown per serving (based on 10 servings):

• Calories: 290
• Fat: 17g
• Carbohydrates: 30g
• Protein: 5g
• Fiber: 2g

Raspberries are rich in antioxidants and vitamin C, supporting immune health. Almond flour provides healthy fats and protein, making this dessert a bit more wholesome than your average cake. Keep in mind, it contains nuts and gluten unless adapted.

Conclusion

This Raspberry Almond Crumble Cake is the perfect dessert for any occasion. It’s sweet, tangy, and satisfyingly crunchy—all the things that make a cake unforgettable. Whether you’re making it for a dinner party or just to treat yourself, this recipe is guaranteed to impress.

I hope you love this recipe as much as I do. If you give it a try, let me know how it turns out! Share your thoughts in the comments below or tag me on social media with your creations. Happy baking, and here’s to many delicious slices of cake!

FAQs

Can I use frozen raspberries for this recipe?

Yes, frozen raspberries work well! Don’t thaw them before adding to the batter to prevent excess moisture.

Can I make this cake gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of the all-purpose flour.

What’s the best way to store this cake?

Keep it in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.

Can I substitute the almonds in the recipe?

If you’re allergic to almonds, use ground hazelnuts or skip the almonds entirely and make a basic streusel topping.

Can I add other flavors to the cake?

Yes! Lemon zest or a hint of almond extract pairs beautifully with the raspberries.

Print