This almond raspberry cake is a buttery almond flavored cake topped with a raspberry compote and an almond crumble topping. It's incredible moist and full of so many wonderful flavors.
If you love crumble tops you should also try my blueberry coffee cake muffins, apple blackberry crumble or my peach mango crumble pie.
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Why You Will Love This
Soft & Buttery: This cake has such a moist and tender crumb.
Raspberry Compote: This homemade raspberry compote has the perfect sweetness for this cake.
Almond Crumb Top: Crumbs tops make everything better with the sugary, buttery flavors and the added crunch from the almonds is a perfect addition.
Ingredient Notes
- Raspberries: I use frozen when I make this, but fresh works great too.
- Cornstarch: You are going to mix with water before adding to the berries so it doesn't clump when added.
- Butter: I always use salted butter.
- Almond Extract: If you don't have this you can skip it and just use vanilla.
- Buttermilk: You can sub regular milk if needed.
- Almonds: I used thinly sliced almonds and then just crumbled them into the crumb topping. If using thicker slices or diced almonds you might want to chop them smaller.
Step By Step Instructions
Making the Raspberry Compote.
Step 1: Using a medium saucepan, add raspberries, brown sugar and lemon juice and cook over low-medium heat until everything comes together and the raspberries can become all mashed. Continually cook for about 10 minutes allowing the mixture to thicken.
Step 2: In a small bowl mix together the cornstarch and water. Quickly mix this into the raspberry jam and allow to cook and thicken for 2-3 more minutes. Pour into a bowl and allow to cool completely. You can put it in the fridge to rush the process if needed.
Making the Almond Cake.
Step 1: In a medium size bowl whisk together the flour, salt and baking powder.
Step 2: In a large mixing bowl, beat the butter and sugar until combined. Add both eggs and beat on medium-high for 3-4 minutes or until very light and fluffy. Add almond and vanilla extract and mix again.
Step 3: Add half the flour mixture, followed by buttermilk, and then the rest of the flour, making sure to scrap the bowl. Try not to over mix once adding the flour. Set cake batter aside while you prepare the almond crumble.
Making the Almond Crumble.
Step 1: In a small bowl mix the brown sugar, flour, pinch of salt and almonds. Pour in melted butter and stir until chunks start to form.
Cake Assembly.
Step 1: Pour cake batter into prepared springform pan. Top with raspberry compote. I like to pour mine into the center of the cake batter and then smooth it out towards the edges, leaving about an inch around the rim. Sprinkle the crumble all along the top and then the turbinado sugar on top of that.
Step 2: Bake the cake for 40-50 minutes, or until there is no wiggle in the center of the cake. Allow to cool completely. Once cooled, sprinkle with powdered sugar, and serve with ice cream or whip cream if desired.
Expert Baking Tips
If you prefer you can use 1 ½ cups of store bought raspberry jam, or even with just fresh raspberries along the top.
This cake is also good with an almond drizzle made with ¾ cup powdered sugar, ½ teaspoon almond extract and 2-3 tablespoon milk, or enough to make it pourable.
Do not cut into the cake while it is still warm, or the raspberry compote will run.
FAQ
No. You can use any 9" pan round or square. I like using a spring form because you can remove the whole cake with no issues.
Yes, just sub a gluten free flour in for the cake and the crumb topping.
Yes! Using room temperature ingredients will help your ingredients mix together better, therefore helping the cake to rise better.
Storing and Freezing
This almond raspberry cake can be stored in an airtight container at room temperature. It will stay fresh for 3-4 days.
Freezing
This cake can be frozen for 3 months. Just wrap the whole cake in plastic wrap, or cut into individual slices and freeze. Allow to come to room temperature before serving.
Other Cake Recipes To Try
Raspberry White Chocolate Loaf Cake
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Almond Raspberry Cake
Ingredients
Raspberry Compote
- 2 cups frozen or fresh raspberries
- ¼ cup brown sugar
- 2 teaspoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon water
Almond Cake
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoon baking powder
- ½ cup butter room temp
- ¾ cup granulated sugar
- 2 large eggs room temp
- 1 teaspoon almond extract
- 1½ teaspoon vanilla extract
- ⅔ cup buttermilk room temp
Almond Crumble
- ½ cup brown sugar
- ½ cup all-purpose flour
- pinch of salt
- ⅓ cup sliced almond chopped
- ¼ cup butter melted
- 2 tablespoon turbinado sugar for sprinkling on top before baking
- powdered sugar for sprinkling on top after cooling
Instructions
Raspberry Compote
- Using a medium saucepan, add raspberries, brown sugar and lemon juice and cook over low-medium heat until everything comes together and the raspberries can become all mashed. Continually cook for about 10 minutes allowing the mixture to thicken.
- In a small bowl mix together the cornstarch and water. Quickly mix this into the raspberry jam and allow to cook and thicken for 2-3 more minutes.
- Pour into a bowl and allow to cool completely. You can put it in the fridge to rush the process if needed.
Almond Cake
- Preheat your oven to 350. Spray a 9" spring form pan with cookie spray and line with parchment paper if you want, I like to for ease. Set aside.
- In a medium size bowl whisk together the flour, salt and baking powder.
- In a large mixing bowl, beat the butter and sugar until combined. Add both eggs and beat on medium-high for 3-4 minutes or until very light and fluffy. Add almond and vanilla extract and mix again.
- Add half the flour mixture, followed by buttermilk, and then the rest of the flour, making sure to scrap the bowl. Try not to over mix once adding the flour. Set cake batter aside while you prepare the almond crumble.
Almond Crumble
- In a small bowl mix the brown sugar, flour, pinch of salt and almonds. Pour in melted butter and stir until chunks start to form.
- Pour cake batter into prepared springform pan. Top with raspberry compote. I like to pour mine into the center of the cake batter and then smooth it out towards the edges, leaving about an inch around the rim. Sprinkle the crumble all along the top and then the turbinado sugar on top of that.
- Bake the cake for 40-50 minutes, or until there is no wiggle in the center of the cake. Allow to cool completely. Once cooled, sprinkle with powdered sugar, and serve with ice cream or whip cream if desired.
Jas
Can I substitute the buttermilk with something else ?
brooke
You can just use regular milk if needed.