Empty My Fridge
Raspberry Almond Crumb Cake
Ingredients
- Flour1 + ¼ cups
- Baking powder1 tsp
- Baking soda¼ tsp
- Salt¼ tsp
- Butter · softened, melted10 tbsp
- Sugar¾ cups
- Egg2
- Sour cream½ cups
- Vanilla1 tsp
- Almond extract¾ tsp
- Brown sugar¼ cups
- Cinnamon · ground¼ tsp
- Raspberry · frozen1 cup
- Almond · sliced¾ cups
Instructions
- Preheat the oven to 350°F (177°C). Grease and lightly flour a 9-inch springform pan.
- Whisk the flour, baking powder, baking soda and salt together in a bowl and set aside.
- Beat the butter and granulated sugar on high speed until smooth and creamy, about 2 minutes, scraping the sides and bottom of the bowl as needed. Add the eggs, sour cream, vanilla and almond extracts and beat on medium-high until combined; the mixture may look curdled.
- On low speed, mix in the dry ingredients until smooth. Do not overmix. The batter will be thick. Spread it into the prepared pan.
- With a fork, mix the 1/4 cup flour, brown sugar and cinnamon together. Stir in the melted butter until crumbs form.
- Dot the raspberries over the top of the batter. Sprinkle the crumbs and sliced almonds on top.
- Bake for 35-40 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover it with aluminum foil.
- Set the cake on a wire rack and let it cool slightly for a few minutes before slicing.
Summarized from Sally's Baking Recipes's video. Watch it for the details.
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EggBrown sugarSour creamAlmondRaspberry
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