Almond Raspberry Crumb Cake - USA Pan Kitchen

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is often less expensive and gluten-free.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Frozen raspberries are available year-round and often cheaper.

sliced almonds

🥗Healthier: chopped walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a cost-effective nut alternative.

Start with one stick of room temperature butter and add three quarters of a cup of sugar. Blend with a mixer.

Add two room temperature eggs to the butter and sugar mixture.

Mix in one half cup of room temperature sour cream.

Add one teaspoon of vanilla extract and one teaspoon of almond extract, adjusting the almond extract if desired.

In a separate bowl, mix one and one third cup of all-purpose flour, one teaspoon of baking powder, and a quarter teaspoon each of baking soda and salt.

Combine the dry ingredients with the wet ingredients.

Spread the thick batter into the bottom of a nine inch springform pan.

Prepare the crumb topping by mixing a quarter cup of brown sugar, a quarter cup of flour, and a quarter teaspoon of cinnamon.

Add two tablespoons of melted butter to the crumb mixture and mix until combined.

Scatter one cup of raspberries evenly over the batter in the springform pan.

Sprinkle three quarters of a cup of sliced almonds over the raspberries and batter.

Bake in a preheated oven at 350°F for 35 to 40 minutes, checking with a toothpick for doneness.

Allow the cake to cool completely before unmolding from the springform pan.

Cut a piece of the finished cake to show the texture and crumb topping.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens