Description
A delightful raspberry almond crumb cake topped with a buttery crumble, perfect for brunch or dessert.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 2 cups fresh raspberries
- 1/2 cup sliced almonds
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch round cake pan or line it with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a separate bowl, beat the softened butter and sugar until fluffy.
- Mix in the eggs and almond extract until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just blended.
- Gently fold in the raspberries.
- In a small bowl, mix some flour, sugar, and almond slices, then add melted butter until crumbly for the topping.
- Pour the cake batter into the prepared pan and sprinkle the crumb mixture on top.
- Bake for 35-40 minutes or until a toothpick comes out clean.
- Let it cool before slicing and serving.
Notes
Use fresh raspberries for the best flavor. You can serve with whipped cream or vanilla ice cream for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg