Description
An indulgent dessert featuring tart raspberries and nutty almonds under a crumbly topping, perfect for any occasion.
Ingredients
Scale
- 1 and 1/3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter (softened to room temperature)
- 3/4 cup granulated sugar
- 2 large eggs (at room temperature)
- 1/2 cup full-fat sour cream (at room temperature)
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon almond extract
- 1/4 cup all-purpose flour (for topping)
- 1/4 cup packed light or dark brown sugar
- 1/4 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (melted)
- 1 heaping cup fresh or frozen raspberries
- 3/4 cup sliced almonds (optional)
- Confectioners’ sugar (for dusting)
Instructions
- Preheat your oven to 350°F and grease a 9-inch springform pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until smooth. Add eggs, sour cream, vanilla, and almond extracts; mix until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Spread the cake batter evenly in the prepared pan.
- In a smaller bowl, mix topping ingredients until crumbs form. Sprinkle over the cake batter.
- Dot the raspberries evenly over the cake batter. Sprinkle sliced almonds on top if desired.
- Bake for 35-40 minutes or until a toothpick comes out clean from the center.
- Let cool slightly before dusting with confectioners’ sugar and serving warm.
Notes
For a healthier option, consider low-sugar or dairy-free alternatives.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg