Super Crumb Raspberry Almond Crumb Cake Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated May. 07, 2020
raspberry almond crumb cake
Photograph: Yvonne Ruperti

Recipe Facts

4

(3)

Active: 15 mins
Total: 60 mins
Serves: 9 to 12 servings
Makes: 1 pan

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Ingredients

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 1/2 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

Directions

  1. Adjust rack to middle position and preheat oven to 350°F (180°C). 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. Drop raspberry preserves over top, and swirl into batter using butter knife. Scatter half of the raspberries over the top.

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

Notes

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.

Special Equipment

9- by 9- inch pan (or 13- by 9- inch pan)

Nutrition Facts (per serving)
525 Calories
23g Fat
72g Carbs
7g Protein
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Nutrition Facts
Servings: 9 to 12
Amount per serving
Calories 525
% Daily Value*
Total Fat 23g 30%
Saturated Fat 13g 63%
Cholesterol 68mg 23%
Sodium 283mg 12%
Total Carbohydrate 72g 26%
Dietary Fiber 3g 11%
Total Sugars 30g
Protein 7g
Vitamin C 4mg 21%
Calcium 116mg 9%
Iron 3mg 16%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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