Raspberry Almond Crumb Cake
User Reviews
5.0
3 reviews
Excellent
Raspberry Almond Crumb Cake
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
Cake:
- 1⅓ cups flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened to room temperature
- ¾ cup white sugar
- 2 large eggs, room temperature
- ½ cup full-fat sour cream, at room temperature
- 1 tsp vanilla extract
- ¾ tsp almond extract
- 1 cup fresh raspberries
Crumb Topping:
- ¼ cup flour
- ¼ cup brown sugar, packed
- ¼ tsp cinnamon
- 2 tbsp unsalted butter, melted
- ¾ cup sliced almonds
- powdered sugar, for serving
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Instructions
- Preheat the oven to 350 degrees. Grease and lightly flour a 9-inch springform cake pan.
- Make the cake by whisking together the flour, baking powder, baking soda, and salt in a small bowl until well combined.
- In a large bowl using a hand mixer, beat the butter and white sugar together on high speed until smooth and creamy, about 2 minutes. Add the eggs, sour cream, vanilla extract, and almond extract. Scrape down the sides and bottom of the bowl with a rubber spatula then continue to beat until creamy and smooth. The mixture may look curdled; it's okay.
- Gradually add the flour mixture to the butter mixture until just combined. Don't overmix! The batter will be thick. Spread it evenly in the prepared cake pan. Dot the top with raspberries all over the cake batter. Set aside.
- Make the crumb topping by mixing the flour, brown sugar, and cinnamon together until well combined. Stir in the melted butter until crumbs form.
- Sprinkle the crumb topping and almond slivers evenly over the cake batter and raspberries.
- Bake in the oven for 30-35 minutes, or until a wooden tester inserted in the center comes out clean. Remove from the oven and allow to cool on a rack for 10 minutes before removing the cake from the springform cake pan to finish cooling.
- Sprinkle the top of the cake with powdered sugar then slice and serve. Enjoy.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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