Raspberry Almond Crumble Cake

Introduction

The Raspberry Almond Crumble Cake is a delectable fusion of two classic dessert favorites: the moist, nutty richness of almond cake and the rustic, buttery crunch of a crumble topping. This dessert brings together the best of both worlds in one easy-to-bake treat that’s perfect for any occasion—whether it’s an afternoon tea with friends or a cozy family dinner. With its vibrant raspberry filling and aromatic almond notes, this cake offers a comforting warmth and a burst of fruity flavor that’s simply irresistible.

The History

Crumble cakes and almond desserts have deep roots in European baking traditions. The concept of crumble originated in Britain during World War II as a simpler alternative to pies, using basic ingredients like flour, sugar, and butter for a crunchy topping over fruit fillings. Meanwhile, almond-based desserts have long been cherished across Mediterranean and Central European cuisines for their delicate flavor and texture. Combining these two beloved styles into a single cake is a modern twist that celebrates simplicity and indulgence alike, making it a popular choice in contemporary home baking.

Ingredients Breakdown

Raspberries: Tart and juicy, they provide a bright, acidic contrast to the sweet almond base.
Almonds: Used both in the cake batter and sometimes sliced on top, they add a rich, nutty depth.
Flour: Provides structure to the cake and the crumble topping.
Baking Powder: Ensures the cake rises properly for a light and fluffy texture.
Butter: Adds richness and helps create a tender crumb and a golden, crisp topping.
Sugar: Balances the tartness of raspberries and enhances the caramelization of the crumble.
Eggs: Bind the ingredients together and give the cake its airy lift.
Milk or Almond Milk: Adds moisture and helps achieve the right consistency.
Vanilla Extract: Enhances the overall flavor profile with its warm, aromatic essence.
Cinnamon or Nutmeg (optional): For a touch of spice that complements the berries and almonds beautifully.

Step-by-Step Recipe

Preheat oven to 350°F (175°C) and grease a 9-inch round or square baking pan.
In a mixing bowl, combine dry ingredients for the cake: flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.
Mix in almond extract and vanilla extract, followed by milk or almond milk.
Gradually fold the dry ingredients into the wet mixture until just combined.
Spread half the batter into the prepared pan, smoothing the surface.
Dot fresh or frozen raspberries evenly over the layer, pressing them gently into the batter.
Spoon the remaining batter over the raspberries, covering as much as possible without fully sealing it in.
Prepare the crumble topping: In a small bowl, mix flour, sugar, cold butter chunks, and a pinch of salt until coarse crumbs form.
Sprinkle the topping generously over the cake batter.
Bake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
Cool slightly before serving warm or at room temperature.

Tips

Use frozen raspberries if fresh ones aren’t in season; no need to thaw completely to prevent bleeding too much color.
For extra crunch, add sliced almonds to the crumble topping before baking.
Don’t overmix the batter to avoid a dense texture—mix until just combined.
If the top browns too quickly, cover loosely with aluminum foil halfway through baking.
This cake can be made ahead and stored at room temperature for up to 2 days, or refrigerated for 4–5 days.
A light dusting of powdered sugar before serving adds a nice finishing touch.

Variations and Customizations

Fruit swap: Substitute raspberries with blackberries, blueberries, cherries, or apples for different flavors.
Nut alternatives: Replace almond extract and almond flour with hazelnut or pistachio for a unique twist.
Gluten-free version: Use gluten-free flour blend and ensure all other ingredients are certified gluten-free.
Vegan option: Substitute butter with coconut oil or vegan margarine, use flax eggs instead of regular eggs, and opt for plant-based milk.
Layered look: Make it a layered cake by dividing the batter between two pans and sandwiching with a raspberry-almond glaze.
Lemon zest: Add a teaspoon of lemon zest to the batter for a refreshing citrus note.
Spiced version: Mix in ground cinnamon, cardamom, or even a pinch of ginger to the crumble topping for warmth.

Health Considerations and Nutritional Value

This Raspberry Almond Crumble Cake is moderately rich in calories and fats due to the butter and almond content but also offers some nutritional benefits. Raspberries are high in dietary fiber, vitamin C, and antioxidants, while almonds contribute healthy monounsaturated fats, protein, and vitamin E. However, the added sugars and refined flour mean this should be enjoyed as an occasional treat rather than a daily staple. To make it healthier, consider reducing the sugar slightly, using whole wheat or almond flour, and opting for unsweetened applesauce instead of part of the butter.

Ingredients

1 ½ cups all-purpose flour (or gluten-free flour for GF version)
1 tsp baking powder
¼ tsp salt
¾ cup unsalted butter, softened (or coconut oil for vegan)
1 cup granulated sugar (or coconut sugar for lower glycemic index)
2 large eggs (or 2 tbsp ground flaxseed + 6 tbsp water for vegan)
½ cup milk or almond milk
1 tsp almond extract
½ tsp vanilla extract
1 ½ cups fresh or frozen raspberries
For crumble topping:

½ cup all-purpose flour
¼ cup brown sugar
¼ cup cold butter (or coconut oil), cubed
¼ tsp ground cinnamon (optional)
¼ cup sliced almonds (optional)

Directions

Preheat your oven to 350°F (175°C) and grease a 9-inch round or square cake pan.
In a medium bowl, whisk together 1 ½ cups flour, baking powder, and salt. Set aside.
In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in almond extract and vanilla extract.
Gradually add the dry ingredients alternately with the milk or almond milk, beginning and ending with the dry mixture.
Spoon about half of the batter into the prepared pan and smooth the top.
Distribute the raspberries evenly over the batter.
Drop spoonfuls of the remaining batter over the raspberries, covering as much as you can.
To prepare the crumble topping, combine flour, brown sugar, and cinnamon in a bowl. Cut in the cold butter with a pastry cutter or fork until the mixture forms coarse crumbs.
Stir in sliced almonds if desired, then sprinkle the topping over the cake batter.
Bake for 40–45 minutes or until a toothpick inserted in the center comes out clean.
Let cool slightly before slicing and serving.