Super Crumb Raspberry Almond Crumb Cake

[Photograph: Yvonne Ruperti]

Note:This crumb cake can also be made in a 13- by 9- inch pan. The result will be not quite as tall and the baking time will be about 25 minutes.

About the Author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of the new cookbook One Bowl Baking: Simple From Scratch Recipes for Delicious Desserts (Running Press, October 2013), and available at Barnes & Noble, IndieBound, Powell's, The Book Depository. Watch her culinary stylings on the America's Test Kitchen television show. Follow her Chocoholic, Chicken Dinners, Singapore Stories and Let Them Eat Cake columns on Serious Eats. Follow Yvonne on Twitter as she explores Singapore.

Super Crumb Raspberry Almond Crumb Cake

About This Recipe

Yield:9- by 9- inch pan
Active time:15 minutes
Total time:1 hour
Special equipment:9- by 9- inch pan (or 13- by 9- inch pan)
This recipe appears in: One Bowl Baking: Super Crumb Raspberry Almond Crumb Cake


  • For the Batter:
  • 1 1/2 cups (7 1/2 ounces) all-purpose flour
  • 1/4 cup (1 3/4 ounces) granulated sugar
  • 1/4 cup (1 3/4 ounces) packed light brown sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons (1 ounce) unsalted butter, melted
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 tablespoon vanilla extract
  • 3/4 cup milk
  • 1/3 cup seedless raspberry preserves
  • 1/2 pint fresh raspberries, divided
  • For the Crumb Topping:
  • 2 3/4 cups (13 2/4 ounces) all-purpose flour
  • 1 cup (7 ounces) packed light brown sugar
  • 1/3 cup sliced almonds
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 18 tablespoons (9 ounces) unsalted butter, melted


  1. 1

    Adjust rack to middle position and preheat oven to 350°F. Butter 9- by 9-inch baking pan (see note). To make the batter, stir the flour, sugar, brown sugar, baking powder, and salt in a large bowl. Add butter, oil, egg, vanilla, and milk to bowl and whisk until smooth. Spread into prepared pan.

  2. 2

    Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top.

  3. 3

    For the topping, in the same unwashed bowl that contained the batter, combine flour, brown sugar, almonds, cinnamon, and salt. Add vanilla and melted butter, and then toss with fingertips until mixture forms large moist crumbs. Scatter over top of batter. Dot with remaining raspberries.

  4. 4

    Bake until center is firm to the touch, about 35 minutes. Transfer pan to wire rack to cool. Serve warm or room temperature.


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